1 can fruit pie filling (I've tried cherry and blackberry and love both)
1 box yellow cake mix
1 cube butter
1. Grease and flour 9x9 square pan.
2. Pour in one can pie filling
3. Dump in powder cake mix (don't prepare it...you just need the powder)
4. Melt 1 cube butter and pour it on top of the pie filling and cake mix.
5. Bake at 425* for 20 min.
This is really easy and very yummy. It kind of tasted like cobbler.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Wednesday, February 4, 2009
Thursday, January 22, 2009
Oreo Cookie Dessert
1 package of Oreo cookies
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping
1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.
Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!
¼ cup of butter, melted
2 (4 oz.) boxes of French Vanilla instant pudding
1 (8 oz.) package of cream cheese, softened
1/3 cup of powdered sugar
1 (16 oz.) tub of whipped topping
1. Make pudding according to directions on package. Put in refrigerator to set.
2. Put Oreo cookies in a food processor and chop until finely crumbled. Pour crumbs in a bowl and remove 1 cup of crumbs and set aside.
3. Pour melted butter in remainder of Oreo crumbs and mix well. Line the bottom of a 9x13 dish with Oreo crumbs and butter mixture. Press firmly and place in refrigerator to set.
4. While cookie crust is setting, mix softened cream cheese with the powdered sugar. (For a quick softening, place in microwave for 45 seconds.)
5. Add cream cheese and powdered sugar mixture to the pudding. (It may be a bit lumpy if the cream cheese wasn’t soft enough, but that’s okay.)
6. Fold whipped topping into mixture. Pour this final mixture over the Oreo crust.
7. Sprinkle the crumbs which had been set aside OVER the final mixture.
8. Place back into refrigerator until ready to serve.
Notes: Have been told it tastes better if it has set for at least 12 hours, but have served it as quickly as 1 hour with no complaints. This recipe can also be stretched to fill a 9x9 as well as a 9x13. Simply make a thinner crust and pour less pudding on top—it tastes just as good!
Sunday, December 2, 2007
Grandma Hambly's Cheesecake
Crust:
6-8 large graham crackers
1/2 stick butter, melted
Finely crush graham crackers. Pour crushed graham crackers into a springform pan, spreading them evenly. Melt butter, and pour on top of graham crackers. USe the butter to smoosh the graham crackers together.
Cheesecake:
16 oz. cream cheese
3 eggs, separated
dash salt
dash cinnamon
1/2 tsp. vanilla
1/2 c. sugar
Mix cream cheese, egg yolks, salt, cinnamon, vanilla, and sugar. Blend well. In a separate bowl, whip egg whites until stiff peaks form. Fold eggs whites into cream cheese mixture. Pour the entire mixture on top of the prepared graham cracker crust. Bake for 45 min, 350 degrees. Take out of oven, spread topping over cheesecake. Put back in oven and bake for another 5 min. Cool 2-3 hrs. before serving (but it is better the next day)
Topping:
1 1/2 c. sour cream
1/2 tsp. vanilla
5 tsp. sugar
dash salt
Mix all ingredients together, blend well. Pour on top of cheesecake after it has baked for 45 min (See above directions) Enjoy!
*This cheesecake is Ryan's grandma's recipes. It is amazing and relatively simple. We have served it with fruit, with chocolate, with caramel, and just by itself--and it is amazing every way you try it!
Megan Hambly
6-8 large graham crackers
1/2 stick butter, melted
Finely crush graham crackers. Pour crushed graham crackers into a springform pan, spreading them evenly. Melt butter, and pour on top of graham crackers. USe the butter to smoosh the graham crackers together.
Cheesecake:
16 oz. cream cheese
3 eggs, separated
dash salt
dash cinnamon
1/2 tsp. vanilla
1/2 c. sugar
Mix cream cheese, egg yolks, salt, cinnamon, vanilla, and sugar. Blend well. In a separate bowl, whip egg whites until stiff peaks form. Fold eggs whites into cream cheese mixture. Pour the entire mixture on top of the prepared graham cracker crust. Bake for 45 min, 350 degrees. Take out of oven, spread topping over cheesecake. Put back in oven and bake for another 5 min. Cool 2-3 hrs. before serving (but it is better the next day)
Topping:
1 1/2 c. sour cream
1/2 tsp. vanilla
5 tsp. sugar
dash salt
Mix all ingredients together, blend well. Pour on top of cheesecake after it has baked for 45 min (See above directions) Enjoy!
*This cheesecake is Ryan's grandma's recipes. It is amazing and relatively simple. We have served it with fruit, with chocolate, with caramel, and just by itself--and it is amazing every way you try it!
Megan Hambly
Spice Cake with Penuche Icing
Cake
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs
Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.
Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar
In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.
Taylor Watanabe
2 c. flour
1 c. granulated sugar ¼ tsp. cloves
¾ tsp. baking soda 1 c. buttermilk
1 tsp. salt ¾ c. brown sugar
1 tsp. cinnamon ½ c. oil
3 eggs
Into mixer bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves. Add buttermilk, brown sugar, and oil. Beat 2 minutes on medium speed of mixer. Add eggs; beat 2 minutes more. Spread batter in two greased and floured 9-inch round layer cake pans. Bake in 350 degree oven for 25-30 minutes. Cool 5 minutes, remove from pan. When cool, frost with penuche icing.
Penuche Icing
½ c. butter
¼ c. milk
1 c. brown sugar
2 ½ c. powdered sugar
In saucepan, melt ½ cup butter, stir in 1 cup brown sugar. Bring to boiling; cook and stir over low heat for 2 minutes. Stir in ¼ cup milk. Return to boiling, stirring constantly. Remove from heat and cool to 120 degrees. Gradually beat in 2 ½ cups sifted powdered sugar. If icing becomes too thick, 1-2 tablespoons of milk will help to thin it.
Taylor Watanabe
Molten Chocolate Cakes with Mint Fudge Sauce
These cakes are slightly under baked so that the chocolate center oozes when cut into. I usually just make the cakes and let them cool and sprinkle powered sugar on them and serve them in the soufflé dishes. I serve each one with a little dish of ice cream. I haven’t tried the sauce before, but I’m sure it’s good too. Makes 6.
Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
Epicurious.com © CondéNet, Inc. All rights reserved
Dana Rowland
Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract
Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour
Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.
Epicurious.com © CondéNet, Inc. All rights reserved
Dana Rowland
Muffin Top Cake
One white or yellow cake mix
One muffin mix
Cream cheese frosting
Make cake mix and put in pan then sprinkle muffin mix on top, place in oven to bake. Bake according to directions on cake package. After cake is done melt the frosting and drizzle on the top of the cake. Let cool for 5 minutes.
Tiffany Elzinga
One muffin mix
Cream cheese frosting
Make cake mix and put in pan then sprinkle muffin mix on top, place in oven to bake. Bake according to directions on cake package. After cake is done melt the frosting and drizzle on the top of the cake. Let cool for 5 minutes.
Tiffany Elzinga
Butterfinger Cake
1 devil’s food cake mix
9 oz butterscotch/caramel topping
4 Butterfinger candy bars (crushed)
8-12 oz cool whip
Bake cake according to directions on box in a 9x13 pan, let cool for at least 20 minutes, poke 8-12 holes with a spoon and pour the topping along the top of the cake (allowing it to run in the holes). Spread cool whip and then sprinkle crushed butterfingers on top.
Tiffany Robinaugh
9 oz butterscotch/caramel topping
4 Butterfinger candy bars (crushed)
8-12 oz cool whip
Bake cake according to directions on box in a 9x13 pan, let cool for at least 20 minutes, poke 8-12 holes with a spoon and pour the topping along the top of the cake (allowing it to run in the holes). Spread cool whip and then sprinkle crushed butterfingers on top.
Tiffany Robinaugh
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