Im bored and want to make some yummy food Maybe some chelsea buns or danish pastries. Anyone else know what i can make.. i have yeast powder,sultana's stuff like that
NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.
WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool
BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Spread evenly over chilled cakes. Refrigerate overnight before serving..
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz. Can soda pop
Bake cake as directed on box.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.
Prepare Jell-o, using more soda pop in place of water.
Pour Jell-o/soda mixture over cake.
Refrigerate 2 hours.
TOPPING:
8OZ. CONTAINER Cool Whip
1 small pkg. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick. Blend
in Cool Whip spread over cake.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.
Could decorate with sweet slices of strawberries.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions.
On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.
Mix pudding & milk until thick. Add remaining ingredients and spread over cake.
Find more quick – simple – E-Z – few ingredient….recipes…at my E-Z Cookin’ group:
straightforward, take an 8 oz..container of Cool Whip, upload a small container of Jello sort instant pudding blend, (your determination of flavor, Vanilla and so on) shop stirring until finally pudding is disolved & Cool Whip has thickened. Frost cake & rejoice with! fairly straightforward & sturdy.
Pour into greased and floured pan and bake for 1 hour.
Let cake cool completely before frosting with cream cheese frosting.
Ingredients:
8 oz cream cheese softened
1 lb confectioner sugar
1 tsp of vanilla
1 tsp of milk (opt)
Instructions:
Mix all of frosting ingredients together in a bowl.
(Adding milk last if frosting is too thick.)
Refrigerate after frosting to “set” the frosting.
VERY RICH
MORAVIAN SUGAR CAKE
Ingredients:
2 packages active dry yeast
1/2 teaspoon sugar
1/2 cup warm water -- 105 to 110 degrees F.
1 cup butter or margarine -- melted and divided
3/4 cup water
1/2 cup sugar
1/4 cup instant potato flakes
2 tablespoons nonfat dry milk
1/2 teaspoon salt
2 large eggs
3 cups all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Instructions:
Combine first 3 ingredients in a large bowl; let stand 5 minutes.
Add 1/2 cup melted butter, 3/4 cup sugar, and next 5 ingredients. Add 1 cup
flour; beat at low speed with an electric mixer 2 minutes. Stir in remaining
2 cups flour to make a soft dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until
doubled in bulk.
Punch dough down; spread in a greased 15- x 10- x 1-inch jellyroll pan.
Cover and let rise in a warm place, free from drafts, 30 minutes.
Make shallow indentations in dough at 1-inch intervals, using the handle of
a wooden spoon. Drizzle with remaining 1/2 cup butter.
Combine brown sugar and cinnamon; sprinkle over dough.
Bake at 375 degrees F. for 12 to 15 minutes. Cut into squares.
KOLACHY
Ingredients:
4 1/2 - 4 3/4 cups flour
1/2 cup sugar
2 pkgs active dry yeast
1 tsp salt
3/4 cup milk
1/2 cup margarine
3 eggs
1/2 tsp grated lemon peel
Filling: (choice)
Cream Cheese
Cheese
1 cup of Fruit preserves
Instructions:
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk and margarine over low heat until warm. Add to flour mixture, beat 3 minutes at medium speed on electric mixer. Add .5 cup flour, eggs and peel, beat 2 minutes at high speed. Stir in enough remaining flour to form soft dough. On lightly floured surface knead dough until smooth and elastic, about 5 minutes.
Place in greased bowl, brush with additional margarine, melted.
Cover, let rise in warm place until double in volume, about 1.5
hours. Punch down dough, divide in half. Cover, let rest 10 minutes.
Shape each half into twelve balls. Place 3 inches apart on greased
cookie sheet, flatten to 3" circles. Cover, let rise until double in volume, about 45 minutes. Indent centers, fill with measuring
tablespoonfuls of filling.
Bake at 375, 8-10 minutes or until golden brown. Remove from cookie sheet, sprinkle with sifted powdered sugar, if desired.
Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 tsp grated orange peel
Combine all ingredients, mixing until blended.
Cheese Filling
1 1/2 cup creamed cottage cheese, small curd
1 egg, beaten
1/2 cup sugar
1 tsp vanilla
1/8 tsp salt
3 tsp melted butter
Drain cottage cheese, press in cheese cloth to remove as much liquid as you can. In mixing bowl, combine cheese and remaining ingredients until blended and creamy. Yield: 1 1/2 to 2 cups
OTHER KOLACHYH FILLINGS:
Walnut
½ lb walnuts, chopped fine
Honey, enough to bind
Lekvar
1 ½ pitted prunes, tightly packed
2/3 cup water
1 teaspoon lemon zest
3 tablespoons lemon juice
1/3 cup brown sugar
Apricot or Peach or Apple
1 ½ cups dried fruit
½ - ¾ cup sugar
1 teaspoon cinnamon
1 teaspoon of vanilla or almond extract
Cream Cheese
16 oz of cream cheese
½ cup sugar
1 egg, beaten
1 teaspoon vanilla
Pineapple
1 – 16 oz can crushed pineapple
2 tablespoons cornstarch
Pinch of salt
Cherry-Choco-nut
1 cup drained canned sweet cherries
¼ cup semisweet chocolate, chopped fine
¼ cup walnuts, chopped fine
¼ teaspoon almond extract
Poppyseed
2 cups scalded milk
1 lb groundpoppy seeds
1 ½ cups sugar
DESSERT LASAGNA
Ingredients:
12 pieces lasagna noodles
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved for garnishing
4 cups blackberries, washed
½ cup toasted, sliced almonds
Mint sprigs, to garnish
Instructions:
Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purees to use as a garnish when serving.
To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagna with a strawberry and a sprig of mint.
Maybe some chelsea buns or danish pastries. Anyone else know what i can make.. i have yeast powder,sultana's stuff like that
Comments
POUND CAKE
(Can be used for strawberry shortcakes)
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.
WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool
BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla
ADD :
Gradually add flour & milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Spread evenly over chilled cakes. Refrigerate overnight before serving..
STRAWBERRY CAKE
&
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz. Can soda pop
Bake cake as directed on box.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.
Prepare Jell-o, using more soda pop in place of water.
Pour Jell-o/soda mixture over cake.
Refrigerate 2 hours.
TOPPING:
8OZ. CONTAINER Cool Whip
1 small pkg. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick. Blend
in Cool Whip spread over cake.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.
Could decorate with sweet slices of strawberries.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions.
On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.
Mix pudding & milk until thick. Add remaining ingredients and spread over cake.
Find more quick – simple – E-Z – few ingredient….recipes…at my E-Z Cookin’ group:
http://groups.yahoo.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out.
Pat in Indiana….
[email protected]
straightforward, take an 8 oz..container of Cool Whip, upload a small container of Jello sort instant pudding blend, (your determination of flavor, Vanilla and so on) shop stirring until finally pudding is disolved & Cool Whip has thickened. Frost cake & rejoice with! fairly straightforward & sturdy.
Make me chocolate cake with icing alot of icing
Try peanut butter pie and frosty cappuccino pie. Always crowd pleasers!
Do you want to SEE yummy cakes? my daughter has a cake decorating business her web site is www.layeredexpressions.com they are incredible!
my granny makes cocacola cake. it's always a hit. i don't have the recipe but you can find it on the internets
OMG German Chocolate Cake....THE BEST CAKE EVER!!!!
try honey pie...mmmm
PUMPKIN CAKE
Ingredients:
3 cups of sifted flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
4 eggs beaten
2 tsp pumpkin pie spice
1 1/2 cups cooking oil
2 cups of pumpkin
2 cups of sugar
1 cup chopped walnuts
Instructions:
Preheat oven to 350 degrees.
Grease and flour an Angel Food or bunt pan.
Sift together all dry ingredients.
Add nuts, oil, eggs, pumpkin and sugar.
Beat well.
Pour into greased and floured pan and bake for 1 hour.
Let cake cool completely before frosting with cream cheese frosting.
Ingredients:
8 oz cream cheese softened
1 lb confectioner sugar
1 tsp of vanilla
1 tsp of milk (opt)
Instructions:
Mix all of frosting ingredients together in a bowl.
(Adding milk last if frosting is too thick.)
Refrigerate after frosting to “set” the frosting.
VERY RICH
MORAVIAN SUGAR CAKE
Ingredients:
2 packages active dry yeast
1/2 teaspoon sugar
1/2 cup warm water -- 105 to 110 degrees F.
1 cup butter or margarine -- melted and divided
3/4 cup water
1/2 cup sugar
1/4 cup instant potato flakes
2 tablespoons nonfat dry milk
1/2 teaspoon salt
2 large eggs
3 cups all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Instructions:
Combine first 3 ingredients in a large bowl; let stand 5 minutes.
Add 1/2 cup melted butter, 3/4 cup sugar, and next 5 ingredients. Add 1 cup
flour; beat at low speed with an electric mixer 2 minutes. Stir in remaining
2 cups flour to make a soft dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until
doubled in bulk.
Punch dough down; spread in a greased 15- x 10- x 1-inch jellyroll pan.
Cover and let rise in a warm place, free from drafts, 30 minutes.
Make shallow indentations in dough at 1-inch intervals, using the handle of
a wooden spoon. Drizzle with remaining 1/2 cup butter.
Combine brown sugar and cinnamon; sprinkle over dough.
Bake at 375 degrees F. for 12 to 15 minutes. Cut into squares.
KOLACHY
Ingredients:
4 1/2 - 4 3/4 cups flour
1/2 cup sugar
2 pkgs active dry yeast
1 tsp salt
3/4 cup milk
1/2 cup margarine
3 eggs
1/2 tsp grated lemon peel
Filling: (choice)
Cream Cheese
Cheese
1 cup of Fruit preserves
Instructions:
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk and margarine over low heat until warm. Add to flour mixture, beat 3 minutes at medium speed on electric mixer. Add .5 cup flour, eggs and peel, beat 2 minutes at high speed. Stir in enough remaining flour to form soft dough. On lightly floured surface knead dough until smooth and elastic, about 5 minutes.
Place in greased bowl, brush with additional margarine, melted.
Cover, let rise in warm place until double in volume, about 1.5
hours. Punch down dough, divide in half. Cover, let rest 10 minutes.
Shape each half into twelve balls. Place 3 inches apart on greased
cookie sheet, flatten to 3" circles. Cover, let rise until double in volume, about 45 minutes. Indent centers, fill with measuring
tablespoonfuls of filling.
Bake at 375, 8-10 minutes or until golden brown. Remove from cookie sheet, sprinkle with sifted powdered sugar, if desired.
Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 tsp grated orange peel
Combine all ingredients, mixing until blended.
Cheese Filling
1 1/2 cup creamed cottage cheese, small curd
1 egg, beaten
1/2 cup sugar
1 tsp vanilla
1/8 tsp salt
3 tsp melted butter
Drain cottage cheese, press in cheese cloth to remove as much liquid as you can. In mixing bowl, combine cheese and remaining ingredients until blended and creamy. Yield: 1 1/2 to 2 cups
OTHER KOLACHYH FILLINGS:
Walnut
½ lb walnuts, chopped fine
Honey, enough to bind
Lekvar
1 ½ pitted prunes, tightly packed
2/3 cup water
1 teaspoon lemon zest
3 tablespoons lemon juice
1/3 cup brown sugar
Apricot or Peach or Apple
1 ½ cups dried fruit
½ - ¾ cup sugar
1 teaspoon cinnamon
1 teaspoon of vanilla or almond extract
Cream Cheese
16 oz of cream cheese
½ cup sugar
1 egg, beaten
1 teaspoon vanilla
Pineapple
1 – 16 oz can crushed pineapple
2 tablespoons cornstarch
Pinch of salt
Cherry-Choco-nut
1 cup drained canned sweet cherries
¼ cup semisweet chocolate, chopped fine
¼ cup walnuts, chopped fine
¼ teaspoon almond extract
Poppyseed
2 cups scalded milk
1 lb groundpoppy seeds
1 ½ cups sugar
DESSERT LASAGNA
Ingredients:
12 pieces lasagna noodles
4 cups ricotta cheese
1 cup sugar, divided
8 kiwis, peeled
4 cups strawberries, washed and trimmed, 8 reserved for garnishing
4 cups blackberries, washed
½ cup toasted, sliced almonds
Mint sprigs, to garnish
Instructions:
Cook the pasta according to package directions. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
Reserve 1/4 cup of each of the purees to use as a garnish when serving.
To assemble the lasagna, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry puree over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries puree over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.
Just before serving, sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagna with a strawberry and a sprig of mint.