Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Beat eggs, sugar, oil, and pumpkin. Stir together dry ingredients. Add sugar mixture and flour mixture together. Put in greased sheet cake pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost. Frosting: 1-3 ounce package of cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Soften cream cheese and margarine, add vanilla and powdered sugar, beat with mixer.

Strawberry Coffee Cake

 

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1 1/2 cups sliced fresh strawberries

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.


2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.


3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Creamy Brown Sugar Frosting

12 ounce cream cheese; room temperature    3/4 cup unsalted butter; room temperature (1 1/2 sticks)    3/4 cup golden brown sugar; (packed)    2 1/4 cup powdered sugar    1 1/2 tablespoon frozen orange juice concentrate; thawed    1 1/2 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar; beat until well blended. Add powdered sugar 1/2 cup (scant) at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. Chill until firm enough to spread, about 30 minutes.

Blueberry Sour Cream Cake

2 cup flour
1 teaspoon baking soda
1 cup packed brown sugar
1 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
3 eggs
1 (8-ounce) carton dairy sour cream
2 cups fresh blueberries
Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Apple Cinnamon Cake

1 3/4 cup sugar
1/2 cup stick margarine
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened
2 large eggs
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoons salt
2 teaspoons ground cinnamon  
3 cup chopped peeled rome apples  

Preheat oven to 350 degrees. Beat 1-1/2 cup sugar, margarine, vanilla and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoon cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan* coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350 for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut with a serrated knife.

Blueberry Sour Cream Cake

2 cup flour    1 teaspoon baking soda    1 cup packed brown sugar    1 cup chopped nuts    1 teaspoon ground cinnamon    1/2 cup butter    1 cup sugar    1 teaspoon vanilla    3 eggs    1 (8-ounce) carton dairy sour cream    2 cups fresh blueberries

Stir together flour, soda and 1/2 teaspoon salt, set aside. Combine brown sugar, nuts and cinnamon; set aside. In a large mixer bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Add flour mixture; beat until smooth. By hand, fold in blueberries gently. Spread half of batter in a greased 13 x 9 x 2 inch baking pan. Sprinkle half of brown sugar mixture evenly over batter. Dollop remaining batter on top; spread slightly. Sprinkle remaining brown sugar mixture over surface of batter. Bake in a 350 degree oven for 45 to 50 minutes or until done. Serve warm or cooled. Makes one 13 x 9 x 2 cake.

Strawberry Soda Cake

1 yellow cake mix    1 large package or 2 small packages strawberry jell-o    1 cup boiling water    1 cup strawberry soda pop

Prepare cake mix according to package directions: Bake in 13 x 9 inch pan. While warm, puncture all over with fork. Combine jell-o and boiling water. Stir to dissolve. Add soda pop. Pour over cake while warm.     Frosting:    1 instant vanilla pudding (dry mix), 1 package whipped topping mix (dry), 1 1/2 cups cold milk. Combine above and spread on cooled cake. Refrigerate after cake is frosted.

Hershey's Chocolate Cake

0.50 cup butter    1.00 cup sugar    1.00 cup chopped nuts    0.50 cup evaporated milk    0.50 cup chocolate chips

Mix the butter, sugar and milk in a saucepan. Bring it to a boil and boil for 2 minutes while stirring continuously. Remove from heat and add chocolate chips. Stir until melted and smooth then add nuts.     Cake:    1 cup butter 1 cup sugar 1 cup flour 4 eggs 1 large can of hershey's chocolate syrup do not substitute. Mix sugar and flour well. Melt butter and add it to the sugar mixture. Add rest of ingredients and beat 4 minutes at medium speed. Grease a 9x13 pan. Bake cake at 350 degrees f for 20 minutes. Ice when completely cooled.

German Chocolate Upside Down Cake

1 cup pecans, chopped    1 cup coconut    1 package chocolate cake mix    1 pound powdered sugar, sifted    8 ounces cream cheese, softened    1 cup margarine, softened

Grease and flour 9x13-inch cake pan. Put coconut and pecans in bottom of pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar; drop by spoonfuls on top of cake. Bake at 350 degrees for 45 minutes or until done.

Hot Fudge Sundae Cake

1 cup flour    2 tablespoons cocoa    1/4 teaspoon salt    2 tablespoons salad oil    1 cup chopped nuts    1 3/4 cups hot tap water    3/4 cup sugar    2 teaspoons baking powder    1/2 cup milk    1 teaspoon vanilla    1 cup brown sugar    Ice cream

Heat oven to 350-degrees. In an ungreased square pan, 9 x 9 x 2 inch, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.

Crockpot Pudding Cake

1 cup flour    1/2 cup sugar    1/2 cup coarsely chopped pecans or walnuts    1/4 cup unsweetened cocoa    2 teaspoons baking powder    1/2 teaspoon salt    1/2 cup milk    1/4 cup oil    1 teaspoon vanilla extract    1 cup boiling water    1/2 cup chocolate syrup    Whipped cream or ice cream

Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla. Mix boiling water and chocolate syrup. Pour over batter. Place small trivet or band from canning jar in bottom of cooker and add 2 cups warm water. Place mold in cooker and cover with 4 layers of paper towels. Cover cooker and cook on high 3-4 hours. Serve warm with cream.

Crockpot Chocolate Cake

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

Chocolate Surprise Cake

4 eggs 3/4 cup sugar 1 1/2 cups sifted cake flour 3/4 cup butter; melted 1/2 cup sifted unsweetened cocoa 1 cup sifted powdered sugar 3 tablespoons butter 1/2 cup heavy cream Powdered sugar

Preheat oven to 325 degrees. Butter and flour one 13 x 2 1/2 inch long baking pan. In top of double boiler, whisk eggs and sugar together over simmering water until they are hot. Remove from heat. Beat with electric mixer until thick. Gently fold in cake flour and melted butter. Mix just until smooth (do not over mix). Pour batter into prepared pan. Bake until knife inserted into pan comes out clean, about 30 minutes. Cool in pan on rack a few minutes. Turn cake out of pan onto cooling rack. When completely cool, put cake back into pan. Scoop out cavity about 1 x 2 inches. In heavy saucepan, bring cocoa, powdered sugar, butter and cream to a boil. Stir constantly. Lower heat and simmer 5 minutes. Cool until bottom of saucepan is not too hot to touch. Pour cooled fudge mixture into cake cavity. Refrigerate until set, about 2 hours. Invert cake onto serving platter. Serve garnished with powdered sugar.

White Chocolate Frosting

7 ounces white chocolate; melted 2 cups butter; melted 1 1/4 pounds cream cheese; softened 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract 3 cups powdered sugar 1/2 cup sour cream

Mix white chocolate and melted butter together. Add to softened cream cheese. Stir in vanilla and almond extracts. Stir in powdered sugar. Spread on cake. Makes enough for 4 9-inch layers or 2 layer sheet cake. Excellent with carrot cake.

Cherry Custard Cake, No Bake

1 prepared 10 inch angel food cake
1 packet sugar-free instant vanilla -pudding mix; (1 3/8 ounce)
1 1/2 cup milk; 2% low fat
1 cup light sour cream
1 can (21 ounce) light cherry pie-filling

Tear the cake into bite-size pieces. Press into an 11 x 7 inch baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over the cake. Spoon the cherry pie filling evenly over the top of the cake. Chill thoroughly until serving time.

Pineapple Upside Down Cake

1 cups packed brown sugar
1 can ring pineapple, 20 ounces
1 can crushed pineapple, 20 ounces
10 maraschino cherries
1/2 cups ground pecans
2/3 cups butter
1 boxed yellow cake mix

Melt the butter and blend with the brown sugar, smooth into the bottom of a 9x13" baking dish, lightly sprayed with PAM. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350-degrees for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. Sometimes I add a little cinnamon to my whipped cream if the mood hits me. If it looks like it's browning too much, lower temp to 325-degrees. Using dark or glass pans can vary baking times as well.

Coconut Pecan Frosting

1 1/3 cups evaporated milk
1 1/3 cups sugar
4 egg yolks, beaten
2/3 cup butter
1 1/2 teaspoon vanilla
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.

Can be used over German Chocolate cake, Devil's Food, or even your favorite brownies!!

Applesauce Cupcakes

1 stick butter
1 cup granulated sugar
1 teaspoon baking soda
1 cup applesauce
2 cups all-purpose flour, sifted
1 teaspoon ground cloves
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 cup buttermilk
1/2 cup chopped nutmeats
1/2 cup seeded raisins
2 tablespoon brown sugar
Cream the butter and the white sugar together. Dissolve the soda in the applesauce and add them to the creamed mixture; blend well together. Sift the flour with the cloves, the nutmeg and 1 teaspoon of cinnamon and add to the batter along with the buttermilk. Beat all together smoothly. Add in the nutmeats and the raisins. Grease and lightly flour muffin tins and fill them half full. Mix the brown sugar with the remaining teaspoon of cinnamon and sprinkle on top. Bake in a 425 degree oven for about 20 minutes.

Irish Cream Bars

Something to try for your March Madness......

For cake:
1 packet yellow cake mix, moist deluxe
3 eggs
2/3 cup bailey's irish cream
1/3 cup oil

For swirl:
1 can cream cheese frosting, vanilla creamy
1 pkg white chocolate chips
1/4 cup bailey's irish cream

Preheat oven to 350 degrees. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, irish cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into squares.

7-Up Cake

Cake:
1 box pineapple cake mix
1 box pineapple instant pudding
4 eggs
1/2 cup oil
1 7-up

Topping:
1 cup sugar
2 egg yolks
1 stick margarine
3 tablespoons flour
1 cup crushed pineapple

Cake: Mix all ingredients well and bake for 30 to 35 minutes in 350 to 400 degree oven in 9 x 12 pan, greased.


Topping: Combine ingredients and cook until thick over low heat. Spread on cool cake. Sprinkle with coconut if desired.