Iced Lemon Bread

1 box yellow cake mix
4.3 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

Pumpkin Cranberry Bread

Wet ingredients
1 3/4 cup canned pumpkin (one small can-425g)
2/3 cup butter, melted (150g)
2/3 cup water (160ml)
4 eggs

Dry ingredients
3 1/2 cups flour (455g)
3 cups sugar (600g)
2 tsp baking soda (10g)
2 tsp baking powder (10g)
1 tsp cinnamon (5g)
1 tsp nutmeg (5g)
1/2 tsp cloves (2.5g)
1/2 tsp salt (2.5g)
1/2 cup [coarsely] chopped walnuts or pecans (60g) (optional)
1 cup [coarsely] chopped fresh or dried cranberries (120g)

Preheat oven to 350F/180C degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts or you can make your own, which I did

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

Salted Caramel PayDay Cupcakes

Ingredients

Cake:

1 Box White Cake Mix

1/2 cup oil

1 whole egg

2 egg whites

3/4 cup buttermilk

3/4 cup sour cream

1 tablespoon vanilla extract

Caramel Frosting:

1/2 cup butter, softened

1 cup brown sugar

1/3 cup heavy cream

1/2 tablespoon vanilla extract

2-3 cups powdered sugar

Peanuts to decorate ( salted peanuts)

Directions

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Gently combine oil. eggs, egg whites, buttermilk, sour cream and vanilla extract.

3. Sift in cake mix and stir until combined,

4. Fill cupcake liners 3/4 full and bake for 18-22 minutes, or until and inserted knife comes out clean.

5. Caramel Frosting: Melt butter in a small saucepan, add brown sugar and heavy cream. Stir over medium heat until sugar is dissolved. Remove from heat, stir in vanilla extract and let cool. Beat in powdered sugar until you reach your desired consistency. (If you want, save a little caramel to drizzle over the top of your cupcakes.)

6. Pipe onto cooled cupcakes and top with peanuts and caramel.

Butterbeer Cupcakes (Harry Potter!!!!)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda

Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache

11 ounces (1 package) butterscotch chips
1 cup heavy cream
In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble
Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

EASY Peach Cobbler

Ingredients:

2 cups butter

1 cup plain flour

2 tsp baking powder

3/4 cup  sugar

1 egg

2/3 cup milk

2 cups of fresh or frozen peaches

Method:

Preheat oven to 200 degrees c. Place butter in the bottom of your baking dish and pop into the oven whilst it heats, it should melt in about 5minutes.

 

Whilst your doing that - combine flour,egg, baking powder, sugar and milk in a jug.

 

Mix with a fork for a minute or so it will easily become a batter.

Place in the oven, it will smell amazing within 5 minutes...

 

Serve by itself, or with vanilla ice cream.

 

 

 

 

 

 

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt

• 1 cup milk
• 4 cups fresh peach slices
• 1 tablespoon lemon juice
• Ground cinnamon or nutmeg (optional)

Preparation

Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Peanut Butter Banana Bread

• 1 3/4 cups flour, sift before measuring
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3/4 cup peanut butter, crunchy or smooth
• 2/3 cup granulated sugar
• 2 eggs, slightly beaten
• 1 cup mashed bananas

Preparation:

Sift together flour, baking powder, soda, and salt; set aside. Cream shortening and peanut butter, then beat in sugar and eggs. Alternately add dry ingredients and bananas, stirring with a wooden spoon. Pour batter into well-greased and floured loaf pan and bake at 350° for 1 hour.

Strawberry Cream Cheese Crescent Rolls

1 can crescent dough

1 cup roughly chopped strawberries

4 ounces whipped light cream cheese

1 tsp. vanilla extract

3 Tbsp. sugar

Powdered sugar for dusting

Pre–heat oven to 375 degrees

Combine cream cheese, strawberries, vanilla and sugar in a small bowl.

Roll out dough according to package directions.

Place a scoop of strawberry mixture on the larger end of the dough triangle. Carefully roll up starting with the larger side moving towards the point.

Bake for 12-15 minutes or until golden brown.

Let cool and dust with powdered sugar

Margarita Cake

1 pkg. white cake mix (plus water, eggs, oil)

1 tsp lime zest

1 cup boiling water

1 pkg. (3 oz.) Lime Flavored Gelatin

¼ cup cold water

¼ cup cold tequila

1 tub (8 oz.) Whipped Topping, thawed

1 pack instant yellow pudding

1 cup plain yogurt

Lemons and limes for decorating

Let's get baking ...

Prepare the cake batter as directed on package with the addition of lime zest. Bake as directed on for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with wooden skewer or fork across the entire top.

Add boiling water to gelatin mix in small bowl stirring until completely dissolved. Then, stir in tequila and cold water. Once mixed, pour over cake. Refrigerate for about two hours.

Next, make the frosting. In a medium bowl whisk together whipped topping, yellow pudding mix and plain yogurt.

Add icing to your cake. Decorate with slices of lemons and limes.

Cut, serve, and enjoy! Cheers!

Strawberry Shortcake

4 cups fresh strawberries, rinsed, hulled, and sliced
4 – 6 tablespoons sugar (adjust to suit your own taste)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
4 tablespoons sugar
1/3 cup cold butter, cut into small pieces
1/2 cup cold milk
1/2 teaspoon pure vanilla extract
whipped cream (I prefer the real thing)

Preheat oven to 425 degrees.

In a medium bowl, stir together the strawberries and sugar. Set strawberries aside to macerate while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.

Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.

Crockpot Cheese Cake

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Pumpkin Cheesecake

Yummy!!!!

• Cooking spray
• 1 cup nonfat ricotta cheese
• 2 - 8 oz tubs of light cream cheese
• 1 cup firmly packed brown sugar
• 3 Tablespoons flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 2 eggs
• 1 - 16 oz can pumpkin
• 4 egg whites
• 1/4 teaspoon cream of tarter
• 1/4 cup plus 3 Tablespoons sugar, divided

1. Coated bottom of 10 inch springform pan with cooking spray.
2. Wrap outside bottom and sides of pan with heavy duty foil; set aside.
3. In food processor, use blade, ass ricotta and cream cheese and process until smooth.
4. Add brown sugar and next 6 ingredients; process until smooth.
5. Pour into large bowl; stir in pumpkin, set aside.
6. Beat 4 egg whites (at room temp.) and cream of tarter until foamy.
7. Gradually add 1/4 sugar, 1 tablespoon at a time, beating until soft peaks form.
8. Gently stir 1/4 egg white mixture into pumpkin mix.
9. Gently fold in remaining egg mixture.
10. Pour in pan; place in a shallow pan.
11. Add hot water to larger to depth of one inch.
12. Bake at 300 degrees in water bath for 1 hour.
13. Remove springform pan from water; remove foil from pan.
14. Cover and chill for at least 8 hours.
15. Place 3 tablespoons of sugar in a small saucepan over medium heat.
16. Caramelize by stirring often until sugar melts and is golden (about 5 minutes).
17. Rabidly spread mixture on coated cookie sheet.
18. Cool completely.
19. Break mixture into small pieces.
20. Place in food processor and pulse 6 times.
21. Sprinkle over cheesecake.

Granny Smith Apple Bundt Cake

This recipe reminds me a little of one my mom had when I was little. 

Ingredients

- 2 c sugar - 3 eggs - 2 c vegetable oil - 1 orange(squeeze juice save peel for zest) - 3 c all purpose flour - 1 tsp baking soda - 1/4 tsp salt - 1 1/2 Tbsp cinnamon - 2 tsp pure vanilla extract - 1 tsp nutmeg - 3 lg granny smith apples peeled and cored and cubed in small pieces - 1 c chopped pecans GLAZE - 1 c powdered sugar - 1 tsp orange zest - 1 dash(es) orange extract(optional) Directions 1. Prepare bundt pan(butter and flour or bakers joys) and preheat oven to 325 2. Begin mixing sugar , eggs , oil, and orange juice. Then slowly add all of the dry ingredients. Add apples and pecans last. This batter should be very thick and dense. 3. Pour batter in bundt pan and bake for 1 hour and 15min or until tester comes out clean. 4. Turn cake onto a plate and allow to cool 5. Mix glaze to the consistency you would like it 6. Drizzle the cake with the glaze and enjoy - 1 Tbsp milk( depending on how thick you want your glaze) ** added the left over caramel squares cut into small chunks in the batter.  Will get back to you on that!

Oatmeal Cake with Peanut Butter Frosting

STEP 1:
1 c. oatmeal
1 1/2 c. hot water

Pour on oatmeal, let set 5 minutes.

STEP 2:
1 c. white granulated sugar
1 c. brown sugar
1 stick butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla

Cream together.

STEP 3:
1 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. baking powder

STEP 4:

Add oatmeal to step 2, then add sifted ingredients. Bake at 350 degrees for 35 to 40 minutes. Use 9x13 pan.

PEANUT BUTTER FROSTING:

1 1/2 sticks butter
2 c. brown sugar
4 tbsp. water
2 tbsp. vanilla (you must use 2 tablespoons vanilla)

Bring to boil for 1 or 2 minutes. Remove from heat and stir in 1 1/3 cups peanut butter until smooth. It will not be real thick but thickens on the cake as it cools. Put the hot frosting on the cake while the cake is still hot.

Sour Cream Pumpkin Bundt Cake

Another treat given to my coworkers which they ate up!


Streusel

• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 teaspoons butter

Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.


Cake

• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup (2 sticks) butter, softened
• 4 large eggs
• 1 cup  pumpkin puree 
• 1 container (8 oz.) sour cream
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F. Grease and flour 12-cup Bundt pan.
2. Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.


3. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.


4. TO ASSEMBLE: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.


5. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze

Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Kitty Litter Cake

It may be a bit gross looking... but it is YUMMY!!!

Ingredients

• 1 (18 oz.) box spice or german chocolate cake mix
• 1 (18 oz.) box white cake mix
• 1 pkg. white sandwich cookies
• 1 large box vanilla instant pudding mix
• 12 small tootsie rolls
• 1 litter box (preferably a NEW one!)
• 1 plastic scoop
• green food coloring

Directions

Preparation:

Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into clean litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.

Chocolate (Chip) Zucchini Bread

Vanished!!!
Ingredients

• 3 eggs
• 1 cup applesauce
• 2 cups sugar
• 1 T vanilla
• 2 cups shredded zucchini
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 t salt
• 1 t baking soda
• 1 t cinnamom
• 1/4 t baking powder
• handful of chocolate chips

Directions

1. In a mixing bowl, beat eggs, oil, sugar & vanilla.

2. Stir in zucchini.

3. Combine all dry ingredients and add to zucchini mixture.

4. Mix well.

5. Pour into 2 well greased loaf pans or muffins pans filled 2/3 with batter.

6. Bake loaf pans for hour at 350 degrees or until bread test done.
    Bake muffins at 350 degrees for 15 minutes or until they test done.

Easy Chocolate Bundt Cake Glaze

Nice and creamy, easy to make!

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Directions

1. In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Chocolate Chip Banana Bread

I made this for the school staff... no crumbs were left...

Ingredients:

• 1 cup granulated sugar
• 4 ounces butter, softened
• 1 1/2 cups mashed bananas
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Preparation:

Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients and stir into the first mixture just until moistened Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil. Bake at 325° for 30 minutes. Remove foil and continue baking for 3o to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes, remove from pan and cool banana bread completely before slicing.