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Archive | February, 2016

Maine Pumpkin Bread

6 Feb

Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

– See more at: http://www.recipeboxcreations.com/2013/10/maine-pumpkin-bread.html#sthash.enQAFlV6.dpuf

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Banana Bread

6 Feb

Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • ¾ cup brown sugar
  • 2 eggs, beaten
  • 2⅓ cups mashed overripe bananas
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

– See more at: http://www.recipeboxcreations.com/2013/10/banana-bread.html#sthash.aO5y8dJN.dpuf

Spaghetti Carbonara

6 Feb
Ingredients
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine (optional)
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top.

– See more at: http://www.recipeboxcreations.com/2013/10/spaghetti-carbonara.html#sthash.LEfPTTlu.dpuf

Strawberry Cola Cake

5 Feb

Ingredients
1 box yellow cake mix
1 lg. pkg. strawberry Jello
1 can strawberry soda
1¼ c. boiling water
1 lg. container Cool Whip
1 lg. box instant vanilla pudding
1¼ c. milk

 

Instructions

  1. Bake cake mix according to directions in a 13 x 9 x 2 inch pan. Remove from oven; punch holes in cake.
  2. Mix strawberry Jello with 1¼ cup boiling water; mix well,then add 1 can strawberry soda. Mix and pour over cake. Bake 5 more minutes. Let cake cool.
  3. For Topping: Mix box of pudding with 1¼ cup milk until thick. Mix with Cool Whip and spread on cake. Refrigerate and serve the next day.

 

– See more at: http://www.recipeboxcreations.com/2013/10/strawberry-cola-cake.html?utm_source=BP_recent#sthash.H0xskAtV.dpuf

Caramel Apple Cake

5 Feb

Ingredients:

Cake:
3 cups all-purpose flour
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 cup)
1 tablespoon pure vanilla extract

Caramel Glaze:
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch salt

Special equipment: 10 cup bundt pan

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

– See more at: http://www.recipeboxcreations.com/2013/10/caramel-apple-cake.html?utm_source=BP_recent#sthash.7hCJwsGr.dpuf

Mocha Chocolate Icebox Cake

5 Feb

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges, and serve cold.

 

– See more at: http://www.recipeboxcreations.com/2013/10/mocha-chocolate-icebox-cake.html?utm_source=BP_recent#sthash.yjXRPfor.dpuf

Checkerboard Cake

4 Feb

Ingredients:

CAKE
1 box yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry or orange-flavored gelatin

FROSTING
1 container Whipped fluffy white frosting
Yellow food color

DECORATIONS
Easy Flow white decorating icing (from 6.4-oz can), if desired
Candy flowers, if desired

Directions:

Heat oven to 350°F.
Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set.
Place divider ring in one of the pans, following manufacturer’s directions.
In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
Beat 2 minutes longer.
Divide batter in half; stir gelatin into half of the batter.
Spoon batter into each pan and using divider ring, following manufacturer’s directions.
Bake 23 to 29 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack.
Cool completely, about 1 hour.
Tint frosting with yellow food color until deep yellow color.
Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate.
Place cake on serving plate; frost side and top of cake with frosting.
Decorate with decorating icing; garnish with candy flowers.
Store loosely covered.

 

– See more at: http://www.recipeboxcreations.com/2013/10/party-checkerboard-cake.html?utm_source=BP_recent#sthash.a0hOo9Ux.dpuf

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