Coffee Cake

Ingredients

• Servings: 24
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup milk
• 3/4 cup vegetable oil
• 4 eggs
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 cup chopped walnuts
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch casserole dish.
• mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. pour half the batter into the prepared casserole dish; spread evenly.
• stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. pour remaining batter over walnut mixture.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

Easy Lemon Lover's Bundt® Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package lemon cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup freshly squeezed lemon juice
• 4 large eggs
• 1 (3 ounce) package instant lemon pudding mix
• zest of 1 lemon, or more to taste
• 1 tablespoon poppy seeds, or more to taste (optional)
• 1/2 teaspoon lemon extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a fluted tube cake pan.
• beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. increase speed to medium and beat for 3 minutes. pour batter into prepared pan.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Amaretto Divine

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup non dairy amaretto flavored creamer
• 1 cup amaretto liqueur
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 cup non dairy amaretto flavored creamer
• 1/4 cup amaretto liqueur
• 2 cups heavy cream, whipped
• 4 (1.4 ounce) bars chocolate covered toffee bars, chopped
• 1 (1.5 ounce) bar chocolate candy bar, melted
• 1/2 cup sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 8- inch pans.
• mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. distribute cake batter evenly between the cake pans. bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. allow to cool completely before filling.
• to make the amaretto whipped cream filling: combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. set aside for 5 minutes until thickened. fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. use to fill and frost top of the cake (do not frost sides). drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. refrigerate until ready to serve.

Cake With Cinnamon Cream Cheese Frosting

Ingredients

• Servings: 1
• 1 (15 ounce) can canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (18.25 ounce) package yellow cake mix with pudding
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter, softened
• 4 (3 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. whisk together the pumpkin, cinnamon, cloves and nutmeg. set aside.
• in a large bowl, mix together the cake mix and oil. beat in the eggs, then fold in the pumpkin mixture. stir in the vanilla.
• pour batter into prepared pan. bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make cream cheese frosting: cream together the butter and cream cheese until light and fluffy. beat in the confectioners' sugar, mixing until smooth. stir in the cinnamon and vanilla. spread frosting over cooled cake.

Rich Chocolate Pie

Ingredients

• Servings: 1
• 2/3 cup white sugar
• 3 3/4 tablespoons all-purpose flour
• 6 egg yolks
• 2 1/2 tablespoons unsweetened cocoa powder
• 1 1/2 (12 fluid ounce) cans evaporated milk
• 2 teaspoons vanilla extract
• 4 1/2 tablespoons butter
• 1 (9 inch) deep dish pie crust, baked and cooled
• 3 egg whites
• 1/2 cup white sugar

Recipe

• whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. stir in milk. cook over medium heat, stirring constantly until thick. i start with a whisk and then use a spoon to stir the custard as it cooks.
• remove pan from heat, and add vanilla and butter or margarine. mix well, and pour filling into a baked, deep dish pie crust.
• in a mixing bowl, beat the egg whites until peaks form. slowly add 1/2 cup sugar, and beat again until stiff peaks form. spread on pie.
• bake at 350 degrees f (175 degrees c) for 10 to 12 minutes, or until meringue browns. let pie cool several hours before serving.

Miniature Chocolate Eclairs

Ingredients

• Servings: 12
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 2 cups milk
• 1/2 cup butter
• 1 cup water
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 tablespoons butter
• 2 ounces semisweet chocolate, chopped
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• prepare pudding with milk according to package directions. chill 1 hour in refrigerator.
• preheat oven to 400 degrees f (200 degrees c). grease baking sheets.
• in a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. bring to a boil, then reduce heat to low. pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. remove from heat, let rest 5 minutes. then beat in eggs, one at a time, until well combined.
• drop dough into twelve equal mounds on baking sheets. spread each mound into a 4x1/2 inch rectangle.
• bake in preheated oven 35 minutes, until golden. remove from oven and make a one-inch slit in the side of each eclair. reduce heat to 375 degrees f (190 degrees c). return eclairs to oven for 10 minutes. transfer to a wire rack to cool completely.
• prepare icing while eclairs are cooling. heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. set aside.
• to assemble: slice each eclair in half lengthwise. spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. replace tops and frost with chocolate icing. chill until serving.

Peaches 'n Cream Pie

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 1 (3 ounce) package non-instant vanilla pudding mix
• 3 tablespoons butter
• 1 egg
• 1/2 cup milk
• 2 1/2 cups canned sliced peaches, syrup reserved
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Recipe

• preheat the oven to 350 degrees f (175 degrees c). drain peaches and reserve the syrup; set aside.
• combine flour, pudding mix, margarine, egg, and milk; beat well. pour into a greased 8 or 9 inch pie pan. arrange drained peaches on top of mixture, just to edges.
• cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. spoon mixture carefully on top of peaches, just to edges. sprinkle sugar and cinnamon on top.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. do not over bake.

Gramma's Party Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package lime flavored jell-o® mix
• 3/4 cup boiling water
• 1/2 cup cold water
• 4 (1.3 ounce) envelopes whipped topping mix
• 1 (3 ounce) package instant lemon pudding mix
• 1 1/2 cups milk

Recipe

• dissolve the gelatin in the boiling water. mix in the cold water and set aside.
• mix and bake cake as directed for one 9x13 inch pan. let cake cool for 20 to 25 minutes.
• poke holes in cake about 1 inch apart. pour gelatin into holes and over the top of the cake. refrigerate cake while making the topping.
• mix instant pudding, whipped topping mix and milk until stiff. frost cake and store in refrigerator.

homemade banana pudding pie

Ingredients

• Servings: 1
• 2 cups vanilla wafer crumbs
• 3 bananas, sliced into 1/4 inch slices
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 cups milk
• 3 egg yolks
• 2 teaspoons butter
• 2 teaspoons vanilla extract
• 3 egg whites
• 1/4 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
• to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
• place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
• make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
• to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
• bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Moist Date Nut Bread

Ingredients

• Servings: 1
• 2 1/2 cups chopped dates
• 1/4 cup butter
• 1 cup boiling water
• 1/2 cup packed brown sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees f). grease and flour a 9x5 inch loaf pan.
• in a medium bowl, combine the dates and butter. pour boiling water over them, and let stand until cool.
• when the dates have cooled, stir the mixture to break up any clumps. mix in the brown sugar and egg until well blended. combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. stir in walnuts. pour into the prepared pan.
• bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Easy Red Velvet Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• red food coloring, as desired
• 1/2 cup buttermilk

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). stir in pudding mix and food coloring.
• pour into cake pan(s) and bake according to package directions.

chocolate plum pudding cake

Ingredients

• Servings: 1
• 2/3 cup raisins
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup cocoa
• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 2 cups applesauce
• 1/2 cup coarsely chopped walnuts

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs


• soak raisins in boiling water to cover for 5 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan. sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.
• in a large bowl, cream the butter and sugar until light and fluffy. beat in the eggs, then the applesauce. beat the flour mixture into the applesauce mixture. stir in the raisins and walnuts. turn batter into prepared pan.
• bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely. chill in refrigerator.

homemade banana pudding pie

Ingredients

• Servings: 1
• 2 cups vanilla wafer crumbs
• 3 bananas, sliced into 1/4 inch slices
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 2 cups milk
• 3 egg yolks
• 2 teaspoons butter
• 2 teaspoons vanilla extract
• 3 egg whites
• 1/4 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
• to make pudding: in a medium saucepan, combine 1 1/2 cups sugar with flour. mix well, then stir in half the milk. beat egg yolks and whisk into sugar mixture. add remaining milk and butter or margarine.
• place mixture over low heat and cook until thickened, stirring frequently. remove from heat and stir in vanilla extract. pour half of pudding over vanilla wafer and banana layer while still hot.
• make another layer of alternating vanilla wafers and banana slices on top of pudding layer. pour remaining pudding over second wafer and banana layer.
• to make meringue: in a large glass or metal bowl, beat egg whites until foamy. gradually add 1/4 cup sugar, continuing to beat until whites are stiff. spread meringue into pie pan, making sure to completely cover pudding layer.
• bake in preheated oven for 15 minutes, just until meringue is browned. chill before serving.

Snow Pudding

Ingredients

• Servings: 4
• 6 cups clean fresh snow
• 1 cup milk
• 1/2 cup superfine sugar
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a large bowl, mix together the milk, sugar and vanilla until well blended. carefully stir in the snow. freeze, or scoop into bowls, and serve immediately.

black out cake from the fifties

Ingredients

• Servings: 1
• 1/3 cup unsweetened cocoa powder
• 1 cup milk
• 2 1/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 cup shortening
• 2 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2/3 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1 teaspoon vanilla extract
• 4 (1 ounce) squares unsweetened chocolate, melted
• 1/2 cup unsalted butter
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 3 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch pans. sift together the flour, baking powder, baking soda and 1/2 teaspoon salt. set aside. in a separate small bowl, gradually stir 1 cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
• in a large bowl, cream together 1/2 cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. add 3 eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. add the flour mixture alternately with the milk mixture; beat well. spread the batter evenly into the prepared pans.
• bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. the cake is dense and moist, so be careful not to over-bake it. cool the layers in the pans for 10 minutes, then carefully invert them the racks and cool completely.
• to make the filling: in a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt. in a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. boil until the mixture is thick and bubbly, about 3 minutes. remove from the heat, and stir in 1 teaspoon vanilla. pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. refrigerate until cool.
• to make the frosting: in a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. add the confectioners' sugar two tablespoons at a time, beating well after each addition. beat in the melted chocolate until well blended. refrigerate for 15 minutes while you fill the cake.
• to assemble the cake: using a long serrated knife, slice each layer in half horizontally, making 4 layers. spread the filling between 3 of the layers of cake. frost cake with the frosting, then crumble the remaining cake layer. stick crumbs to the entire frosted surface of the cake. sprinkle any leftover crumbs over the top of the cake. store in a cool place, and serve within 24 hours.

sandra's persimmon pudding

Ingredients

• Servings: 4
• 1 cup persimmon pulp
• 1 egg, beaten
• 1 1/4 cups white sugar
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter, melted

Recipe

• butter one 9x13 inch baking pan. preheat oven to 350 degrees f (175 degrees c).
• in a blender, combine persimmon pulp, egg, sugar, flour, milk, baking soda, baking powder, cinnamon, salt and butter. blend until smooth.
• pour into baking pan and bake for 30 minutes or until a knife inserted in the center comes out with just crumbs but no batter stuck to it.

english trifle

Ingredients

• Servings: 1
• 1/2 cup margarine
• 1/2 cup white sugar
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pint heavy cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 (4.6 ounce) package non-instant vanilla pudding mix
• 1 (8 ounce) jar seedless raspberry jam
• 1/2 cup
• 4 fresh peaches - peeled, pitted, and sliced
• 1 pint fresh strawberries, rinsed and sliced
• 1 pint blueberries

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x8 inch cake pan.
• in large bowl, cream together margarine and 1/2 cup sugar. beat in eggs, one at a time. combine flour, baking powder and salt. fold dry ingredients into butter mixture. pour into prepared pan.
• bake 25 minutes, or until cake springs back when lightly touched in center. cool in pan for five minutes, then remove from pan and cool completely on wire rack. cut into narrow pieces about 1 1/2 inches by 4 inches. set aside.
• in large bowl, beat cream with electric mixer until soft peaks form. beat in 1/4 cup sugar and vanilla and continue to beat until stiff peaks form. set aside.
• prepare vanilla pudding according to package directions. set aside.
• to assemble trifle: brush each piece of cake with raspberry jam. use half the cake pieces to line the bottom of a trifle bowl or other glass serving dish. sprinkle half of the over cake. layer half the peaches, strawberries and blueberries on top. cover with half the pudding and a third of the whipped cream. repeat layers with remaining cake, , fruit and pudding. top with remaining whipped cream. chill in refrigerator at least 30 minutes before serving.

pooter's cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (5 ounce) package instant vanilla pudding mix
• 1 pinch ground nutmeg
• 1/3 cup water
• 3/4 cup vegetable oil
• 4 eggs
• 3/4 cup
• confectioners' sugar for dusting

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, stir together cake mix, pudding mix and nutmeg. make a well in the center and pour in water, oil, eggs and . beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
• bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 15 minutes, then turn out a serving plate and cool completely. sprinkle top with confectioners' sugar.

Mahalabia (middle Eastern-style Milk Pudding)

Ingredients

• Servings: 6
• 3 cups milk
• 3/4 cup white sugar
• 1 cup cold water
• 6 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1 tablespoon rose water
• 2 cardamom pods, crushed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• combine milk and sugar together in a saucepan; bring to a boil.
• whisk water and cornstarch together in a bowl until smooth; stir into boiling milk. cook milk mixture over medium heat until thickened to the consistency of cake batter, 15 to 20 minutes. remove saucepan from heat and stir cream, rose water, and cardamom into milk mixture.
• refrigerate milk mixture until completely cooled, 2 to 4 hours.

Rice Pudding Iv

Ingredients

• Servings: 1
• 1 cup water
• 1/2 cup uncooked white rice
• 2 eggs
• 2 1/2 cups milk
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 1/2 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a medium bowl, beat eggs. beat in milk, brown sugar and maple syrup. stir in raisins and 1 cup cooked rice. pour into 1 quart baking dish.
• bake in preheated oven 1 hour, or until set.