Cherry Limeade Cake

• 10 oz jar maraschino cherries
• 1 white cake mix
• reserved cherry juice
• enough milk to make 1 cup of liquid
• 1 stick melted butter
• 2 tsp vanilla
• 3 eggs

For the Frosting

• 2-3 cups powdered sugar
• 3 Tbs. butter, softened
• 4-7 Tbs. limeade concentrate, thawed
• green food color gel, optional

Instructions

1. Drain the cherries, reserving the juice.
2. Coarsely chop the cherries.
3. Add enough milk to cherry juice to make 1 cup of liquid.
4. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
5. Pour into greased bundt pan.
6. Bake 350 degrees for 33-36 minutes.
7. Remove from oven and cool in pan 10 minutes.
8. Remove from pan and cool completely.

For the Frosting

1. In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
2. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
3. Pour over top of cooled cake.
4. Top with extra cherries if desired.

Salted Caramel Sour Cream Cake

1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
... 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Slab Peach Pie

Ingredients:

• 1/8 teaspoon kosher salt
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 6 cups fresh sliced peaches
• 2 tablespoons lemon juice
• 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
• 1 egg, beaten

Directions:

1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

Death By Chocolate Fudge Bundt Cake

Ingredients

• 1 (18.25 oz.) chocolate cake mix
• 1 (3.4 oz.) package instant chocolate pudding mix
• 2 cups sour cream or plain greek yogurt
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. 

Grease and flour a 10-inch bundt pan

In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended  

Fold in chocolate chips.

Spoon batter into prepared pan.(it will be thick) 

Bake for 50 minutes to 1 hour. Mine needed an hour

Cool for 15 minutes in the pan before turning out onto a wire rack to cool complete

Lemon Blueberry Bundt Cake W/ Lemon Glaze

This was my oldest Grandson Cole's first ever cake to make... using blueberries that we went and picked ...so easy to make... he did a great job ..

• 3 large eggs
• 1/4 cup granulated sugar
• 1/3 cup canola, corn, or safflower oil
• 1 cup sour cream or plain greek yogurt
• Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
• 1 box (18.25 ounces) yellow cake mix with pudding in the mix
• 2 cups fresh cleaned blueberries (dusted in flour so they don't sink)

Preparation

Grease and flour a 10 to 12-cup Bundt cake pan or 10-inch tube cake pan. Heat the oven to 325° for a dark pan, 350° for a light-colored pan.
In a mixing bowl with an electric mixer, beat the eggs with the sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth.
With the mixer on low speed, slowly blend in the dry cake mix. Turn the mixer to high and beat until well blended.
put a few blueberries in the bottom of pan add 1/2 the batter add 1/3 of remaining blueberries, topped with remaining batter and remaining blueberries, smoothing the top.
Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Drizzle with lemon glaze. (recipe below)


Lemon Glaze

2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind

Put the sugar in a small bowl.
Add lemon juice and rind.
Whisk together until smooth and well blended.
 Drizzle over lemon pound cake or any other cake.

Banana Bread Bars with Browned Butter Frosting

 

These are Awesome... My Aunt Sandy made these for my 61st birthday when we were on vacation in Cali.... The browned butter frosting is just perfect for this banana bread!!! This is a definite keeper!! 

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Directions
1. Heat oven to 375F. Grease and flour
15x10-inch jelly roll pan. For the bars, in
a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy.
Blend in bananas and vanilla extract. Add
flour, baking soda, salt, and blend for 1
minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20
to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in
a large saucepan over medium heat until
boiling. Let the butter turn a delicate
brown and remove from heat

4. Add powdered sugar, vanilla extract
and milk. Whisk together until smooth (it
should be thicker than a glaze but thinner
than frosting). Using a spatula, spread
the brown butter frosting over the warm
bars (the frosting will be easier to spread
while the bars are still warm)

Easy Rustic Apple Pie

This pie is soooo yummy and soooo easy. You can whip this up and have it out of the oven in less than 45 minutes!!

Ingredients

1/4 cup butter
1 cup brown sugar (DO NOT PACK)
2 refrigerated rolled pie crusts, such as Pillsbury
One 21-ounce can apple pie filling
2 tablespoons cinnamon sugar

Directions 

Preheat the oven to 400 degrees F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut some slits in the middle of the pie. Bake for 30 minutes. Serve hot, topped with a scoop of Ice Cream

Cupcake Shop Cupcakes!!

Ingredients

1 box cake mix (any flavor) )I used Red Velvet)
1 cup sour cream
1 cup vegetable oil)
1 package instant pudding mix ( chocolate for devil's food/chocolate cake mix vanilla for white/yellow cake mix,)
4 eggs, room temp. (lightly beaten)
2 teasp vanilla extract
1/2 cup milk

Instructions

Preheat oven to 350.
In a large bowl, beat together ALL ingredients for 2 minutes scraping down the sides.
With an ice cream scoop, scoop out cupcake batter into cupcake liners so that they are 3/4 full or a little less.
Check doneness at 15 mins. (Mine took 25 minutes) check with toothpick, if it comes out clean, they are done)
Yield 24-30 Cupcakes (depending how full you filled the liners)

Buttercream Frosting

Ingredients

1 cup shortening
1/2 cup of salted butter
1/4 cup milk
1 tsp. almond extract
4+ cups powdered sugar
food coloring (optional)
Instructions

Beat the shortening and butter on high for 3-4 minutes or until it is creamy/fluffy.
Turn the mixer off and SLOWLY add 1 cup of the powdered sugar at a time
Mix on low until combined, then beat on high for a minute.

*Be sure to taste the frosting in between adding the sugar/creamer to get it the way you want it to taste.
Turn off of the mixer and add the milk.
Mix on high and beat until fluffy (about 4-5 minutes).
Add the Almond extract and beat 1 more minute. Add food coloring if desired
enjoy!

Slow Cooker Impossible Chocolate Brownie Pie {Lightened Up}

Post by Cherie Solomon Zimmerschied.

37 Calorie Browines

Post by Cherie Solomon Zimmerschied.

New York Cheesecake with Salted Caramel Sauce

 I made this for CHRISTmas 2013... it is AWESOME!!! it's a keeper!!

New York Cheesecake with Salted Caramel Sauce

Ingredients

CRUST

2 cups  finely ground graham crackers crumbs (about 30 squares) ( I buy the crumbs)

1/4 cup sugar

1/2 cup butter, melted (1 stick)

FILLING

4- (8) oz blocks cream cheese, room temperature

1 cup sugar

4 eggs

1 1/2 tsp vanilla extract

1 cup sour cream

top with Salted Caramel Sauce (recipe below)

Directions

1. To prepare crust: 

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling

2. To prepare filling: 

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.

3. To prepare water bath: 

Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

4. Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut. Or with a piece of dental floss

Salted Caramel Sauce

Ingredients

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon kosher salt

Directions

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the butter, and salt and simmer at a low boil an additional 5-7 minutes until thickened to the consistency to of your liking. Transfer the caramel sauce to a dish or canning  jar to cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving

Peachy Keen Bars

found this here http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

 

Ingredients

- 1 pkg dry cake mix -white or yellow                 - 1/3 c butter, room temperature    - 2 lg eggs, divided                 - 29 oz can light peach slices, drained - 8 oz cream cheese, room temperature - 1/3 c sugar - 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog! http://www.charmofthecarolines.com/charm-of-the-carolines/2010/11/sawdust-pie.html


•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Grandma Solomon's Carrot Cake

3 eggs slightly beaten
3 cups sugar
1 lg can crushed pineapple
3 teasp cinnamon
1 1/2 teasp salt
2 cups grated carrots
2 cups walnuts
2 cups oil
4 cups flour

Cream eggs and sugar together, add pineapple, cinnamon, soda, salt and mix together. Add carrots and nuts and mix. Add oil and mix and then add flour. Put into 3 greased cake pans. Bake at 300 degrees for 1 1/2 hours or until done, check with a toothpick

Icing
1 1/2 cups butter
12 oz cream cheese
cream together

Add enough powdered sugar to make the consistence wanted .

Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

Topping
1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.

Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da#?st=6&term=bisquick&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Cream Puffs

found this here http://allrecipes.com/recipe/cream-puffs/detail.aspx
Ingredients
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Brown Sugar Pie

Can't wait to try this!!! gotta LOVE brown sugar http://asoutherngrace.blogspot.com/2009/12/playing-favorites.html


the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.



3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.