Julie Baldwin, Devin Baldwin, Recipe #17 (from www.allrecipes.com)
INGREDIENTS (Nutrition)
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Saturday, September 26, 2009
Monday, September 14, 2009
RAW APPLE CAKE
Carol Johansen, Recipe #2
2 ½ C flour
1 C sugar
1 C brown sugar
1 C milk
½ C shortening
3 eggs
1 tsp baking powder
1 tsp baking soda
4 C sliced apples
1 C chopped walnuts
¾ C brown sugar
¾ C coconuts
Cream shortening and sugars together. Add egg and milk. Sift together dry ingredients and add to cake. Add apples.
Pour into a greased 9x13” baking dish.
Topping: Combine walnuts, brown sugar, and coconut together and sprinkle on top.
Bake at 350 degrees for 50 – 55 minutes.
Top with drizzled caramel and whipping cream if desired.
Tuesday, March 17, 2009
Tuesday, March 3, 2009
STRAWBERRY CAKE
Fay Bailey, Recipe #2
1 yellow cake mix
1 pkg dry Dream Whip
4 eggs
1 cup cold water
16 oz container of cool whip
2 large or 4 small 10 oz frozen strawberries
you can also use fresh strawberries if you have them.
Mix the first 4 ingredients together until smooth.
Pour batter into greased and floured tube pan.
Bake at 350 degrees for 35 minutes or until cake springs back to touch.
Turn out onto plate after 15 minutes. Cool cake completely.
Cut cake in half—set aside top half.
16 oz container of cool whip
Top lower half with one half container of Cool Whip—top the cool whip with 2 small or 1 large container of thawed strawberries. Put other half cake on tip. Put on rest of Cool Whip and another container of strawberries.
If you stick cake with the handle of a wooden spoon the strawberry juice will go into the cake and makes it very tasty and moist.
This cake will keep in the refrigerator for 3 days if it lasts. It is yummy. This is a recipe from my mother-in-law she made it for many years and everyone loved it.
When you cover the top layer with Cool Whip, cut fresh strawberries in half, leaving stem on it gives great color. Beautiful cake.
1 yellow cake mix
1 pkg dry Dream Whip
4 eggs
1 cup cold water
16 oz container of cool whip
2 large or 4 small 10 oz frozen strawberries
you can also use fresh strawberries if you have them.
Mix the first 4 ingredients together until smooth.
Pour batter into greased and floured tube pan.
Bake at 350 degrees for 35 minutes or until cake springs back to touch.
Turn out onto plate after 15 minutes. Cool cake completely.
Cut cake in half—set aside top half.
16 oz container of cool whip
Top lower half with one half container of Cool Whip—top the cool whip with 2 small or 1 large container of thawed strawberries. Put other half cake on tip. Put on rest of Cool Whip and another container of strawberries.
If you stick cake with the handle of a wooden spoon the strawberry juice will go into the cake and makes it very tasty and moist.
This cake will keep in the refrigerator for 3 days if it lasts. It is yummy. This is a recipe from my mother-in-law she made it for many years and everyone loved it.
When you cover the top layer with Cool Whip, cut fresh strawberries in half, leaving stem on it gives great color. Beautiful cake.
Monday, March 2, 2009
ZUCCHINI CAKE/BREAD (Spicey Pineapple Zucchini Bread)
Sherry Johnson, Recipe #5
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, peeled zucchini (about 4 medium sized ones)
1 (8 ounce) can crushed pineapple, drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup EACH currants and finely chopped walnuts
in large bowl, beat eggs until frothy.
add oil, sugar and vanilla.beat until thick and foamy.
stir in zucchini and pineapple.
In another bowl, stir flour, baking soda, salt, baking powder,cinnamon, nutmeg, currants, and walnuts until thoroughly blended.
stir gently into zucchini mixture just until blended.
spoon batter into two greased and flour-dusted 9 x 5 inch loaf pans.
Bake in a 350 degree oven for 1 hour or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean.
let cool in pans for 10 minutes
turn out onto racks and let cool completely
makes 2 loaves.
Beryl Johnson
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, peeled zucchini (about 4 medium sized ones)
1 (8 ounce) can crushed pineapple, drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup EACH currants and finely chopped walnuts
in large bowl, beat eggs until frothy.
add oil, sugar and vanilla.beat until thick and foamy.
stir in zucchini and pineapple.
In another bowl, stir flour, baking soda, salt, baking powder,cinnamon, nutmeg, currants, and walnuts until thoroughly blended.
stir gently into zucchini mixture just until blended.
spoon batter into two greased and flour-dusted 9 x 5 inch loaf pans.
Bake in a 350 degree oven for 1 hour or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean.
let cool in pans for 10 minutes
turn out onto racks and let cool completely
makes 2 loaves.
Beryl Johnson
Sunday, March 1, 2009
Thursday, February 26, 2009
Subscribe to:
Posts (Atom)