GERMAN CHOCOLATE POUND CAKE (Icing In The Cake) ~ Roma/Nina
1 (18.25oz) German Chocolate Cake Mix
1 (15oz) can Coconut-Pecan Frosting
4 eggs
1/2 cup oil
1 cup water
Preheat oven to 350º
Grease and flour 12 cup tube pan or Bundt pan. Mix all
ingredients
(including the icing), in mixer at medium speed 2 minutes. Pour
into
prepared pan and bake 55-60 minutes. Remove from oven to wire
rack and
allow cooling for 10 minutes. Invert onto serving plate and dust
with
powdered sugar.
Note: This makes a large cake, be sure to use the large 12 cup
pan.
GLAZED LEMON BLUEBERRY MUFFINS ~ Roma/Nina
2 c. flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1 c. lowfat or nonfat yogurt (plain, vanilla, or lemon - I have
used
them all with great results)
1 egg, or 2 egg whites
1 t. lemon extract
grated rind of one lemon
1 T. oil
2 c. fresh blueberries
GLAZE:
Juice of one lemon
1/3 c. powdered sugar, or to taste.
Preheat oven to 350 degrees. Line muffin pan with paper liners
or spray
with nonstick cooking spray. Mix together flour, baking powder,
soda,
salt and sugar in large bowl. In separate bowl, conbine yogurt,
egg,
lemon extract, lemon zest and oil. Mix into the flour mixture,
blending
to just incorporate flour. Do not over mix. Gently fold in the
blueberries. Scoop batter into muffin tin. Bake for 25 minutes,
or until
golden. Spoon glaze over muffins, or dip tops of muffins in
glaze.
MOCHA-FUDGE CHEESECAKE ~ Roma/Nina
1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup Original Bisquick mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled Chocolate
Topping (See Below)
Heat oven to 350. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.
CHOCOLATE TOPPING
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 container (8 ounces) sour cream
1 teaspoon vanilla
Mix chocolate, powdered sugar and liqueur in small bowl. Stir in sour cream and vanilla.
CARAMEL APPLE DESSERT SQUARES ~ Roma/Nina
Sliced apples bake into the top of this rich, tempting cake. It's easy and fun because the caramel sauce forms while it bakes.
1 1/2 cups Original Bisquick mix
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.
MOIST APPLE CARMEL CAKE: (from kraft) ~ Roma/Nina
1 pkg. yellow cake mix
1 pkg instant french vanilla pudding
4 eggs
1/3 cup of oil
1 cup of water
3 Granny Smith apples, peeled and coursely cut
Pre-heat oven to 350°
Grease the pan (spray)
Mix all ingredients except apples. Beat for about 2 minutes ( on
medium)
Then stir in apples
GLAZE
20 to 25 Kraft carmels (OR, carmel topping in a jar)
If you use the carmel candies, melt in microwave with 1/4 cup of
milk.
Stir often.
Let cool for 10 minutes.
When cake is completely cooled, drizzle glaze over the cake.
LEMON ANGEL DELIGHT ~ Roma
1 box Betty Crocker Angel Food Cake Mix or any 1 step
angel food cake mix
1 22-oz can lemon pie filling
8 oz cream cheese, softened
1/2 c margarine, softened
1 pound confectioners sugar
1 tsp vanilla extract
Preheat oven to 350°
Combine the cake mix and lemon pie filling. Blend well
Spread into ungreased 9x13" dish
Bake 20-25 min
Cool
Beat cream cheese, confectioners sugar and vanilla extract
Beat until smooth
Spread over cake
Cut into squares and serve
MAGIC APPLE PIE ~ Roma/Nina
You can double the ingreds.
1-egg
3/4 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 medium tart apple (peeled and diced)
1/2 cup raisins
Mix all together press into 9 inch pie plate. It will be very
thick.
Cook at 350° for 25 to 30 minutes.
Top with Cool Whip or ice cream
The next one I make, I'll use less sugar, (very sweet), and
cool
for 40 minutes. I put it in a Quiche pan with the fluted
edges...prettier.
MAGIC PEACH PIE ~ Roma/Nina
2-eggs
1 cup sugar
1 cup flour
1/2 cup milk
1 tsp baking powder
1/4 tsp salt
1 tbl spoon cinnamon or pumkin pie spice
1 Large peach (or 2) (peeled and sliced)
Mix all together put into 9 inch pie plate. It will be very
thick. Cook
at 350° 30 minutes. Top with Cool Whip or ice cream. I put it in
a
Quiche pan with the fluted edges...prettier.
PINEAPPLE CAN DESSERT ~ Nina
1- 20 oz can crushed pineapple, drained
1 -15.75 oz box lemon
flavor
instant pudding and pie filling
1 - 14 oz can sweetened condensed milk.
1 small container
Cool Whip.
In a medium bowl, combine first 3 ingredients. Fold in Cool
Whip. Spoon
into individual dessert bowls, then refrigerate for at least 2
hours.
Before serving, garnish with lemon slices, if desired.
COFFEE CAN CAKE - Roma
1 stick of butter/margerine
2 pkgs. of dried cranberries (about 6oz.)
2 Teaspoons baking soda
2 cups very hot water
2 eggs
2 cups sugar
1 tsp vanilla
4 cups flour
2 tsp of cinnamon
1 tsp salt
Combine butter, cranberries, baking soda, & water in a bowl. Beat ingreds til smooth, stir in cranberrie mix. Grease/spray & flour 3 coffee cans, fill half way. Bake at 350° for 1 hour 15 min. good with cream cheese.
HEAVENLY LEMON CAKE ~ Roma
1 box white cake mix, ( I used Duncan Hines)
1 can lemon supreme
frosting
12 ounces Cool Whip
1 can lemon pie filling (I used Musselman's)
Mix cake according to box directions. Spread in a 9x13 pan. Put
a dab
(heaping teaspoon) of lemon pie filling all over top of raw cake
- about
15 or 20 dabs. Place in a 350 oven and bake according to box
directions.
Remove from oven when springs back to touch and let cool.
FROSTING
Mix
lemon
supreme frosting and Cool Whip together. Spread over cooled
cake.
Refrigerate immediately.
NOTE:
You will have enough pie filling and frosting for two
cakes, so it
is prudent to buy two cake mixes. This cake also freezes.
CREAM PUFF CAKE
CRUST
1 cup of water
1 stick of butter
1 cup of flour
4 eggs
Boil water and butter together.
Add flour, stir together and let sit for 2 minutes, take it OFF the
burner to cool!!
Then add eggs one at a time. Spread into 9x13 pan.
Bake at 400° for 30-35 minutes. Cool.
FILLING
3 small boxes of instant pudding (sugar free, ok).
1-8oz cream cheese (fat free, ok)
4 cups of milk (skim or fat free)
1 8oz cool whip
chocolate syrup
Mix all ingrediants. Pour into crust. Cover with the Cool Whip. Drizzle chocolate syrup on top and then use knife blade to swirl and make design on top. Refrigerate until ready to serve.
(any flavor pudding is good, I think banana cream would be a
nice
choice)
NOTE~
The longer it's left over the more it tastes like cream
puffs.
Excellent.
