Ingredients
- Servings: 2
- 1 (18.25 ounce) package white cake mix
- 1 1/2 cups frozen sweetened strawberries, pureed
- 12 ounces cream cheese
- 8 (1 ounce) squares white chocolate
- 1 cup heavy whipping cream
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 pint sliced fresh strawberries
Recipe
- preheat oven to 350 degrees f (175 degrees c). grease two 9 inch round cake pans.
- make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. beat well and pour into the prepared pans.
- bake at 350 degrees f (175 degrees c) for about 20 to 25 minutes or until golden brown. a toothpick inserted in the center will not come out clean when this cake is done since it is so moist. let cake cool fully before frosting.
- to make frosting: heat the heavy cream until just beginning to boil. pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. mix well and let cool. once cool fold into the whipped topping. use to frost cooled cake and garnish with sliced fresh strawberries.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package devil's food cake mix with pudding
- 3 eggs
- 1 tablespoon almond extract
- 1 (21 ounce) can cherry pie filling
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon butter
- 2 tablespoons milk
- 1/2 cup confectioners' sugar
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. stir until just combined. pour batter into a greased 9x13 inch pan.
- bake in a 350 degree f (175 degree c) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. remove cake from oven and let cool.
- to make glaze: heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
- spread glaze over cooled cake. serve cake as is or with whipped cream and a cherry.
Ingredients
- Servings: 6
- 2 cups heavy whipping cream
- 1/2 (5.9 ounce) package instant chocolate pudding (such as jell-o®), divided
- 1/2 teaspoon vanilla extract
- 1 banana, chopped (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. fold banana into the mousse.
Ingredients
- Servings: 12
- 4 carrots, peeled and grated
- 2 apples - peeled, cored, and grated
- 1 cup raisins (optional)
- 1 cup fine bread crumbs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 2/3 cup butter
- 1/2 cup white sugar
- 4 eggs
Recipe
Preparation Time: 30 mins
Cook Time: 2 hrs 50 mins
Ready Time: 3 hrs 20 mins
- combine the carrots, apples, raisins, and bread crumbs in a bowl. sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. add the carrot mixture and mix well. transfer mixture to a lightly-greased, 2-quart mold.
- place a steamer rack in the bottom of a large, deep pot. set the filled mold on top of the steamer rack. pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. bring to a boil over medium heat. reduce heat to low; cover. simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. remove from water and allow to cool 10 minutes before turning out of mold a plate.
Ingredients
- Servings: 1
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant lemon pudding mix
- 1 3/4 cups water
- 3 egg whites
- 3/4 cup nonfat milk
- 1/2 teaspoon lemon extract
- 1 (1 ounce) package instant sugar-free vanilla pudding mix
- 1 (8 ounce) container frozen light whipped topping, thawed
Recipe
Preparation Time: 15 mins
Cook Time: 28 mins
Ready Time: 43 mins
- preheat oven to 350 degrees f (175 degrees c). spray a 10x15 inch pan with non-stick cooking spray.
- in a large bowl, mix together cake mix and pudding mix. pour in water and egg whites. beat on low speed for 1 minute. increase speed to high and beat for 4 minutes. pour batter into prepared 10x15 inch pan.
- bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool completely.
- in a large bowl, combine milk, lemon extract and vanilla pudding mix. beat on low for 2 minutes. fold in whipped topping. spread over cooled cake. store cake in refrigerator.
Ingredients
- Servings: 8
- 1/4 pound margarine
- 1/4 cup white sugar
- 3 eggs
- 1 (8 ounce) container reduced-fat sour cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/4 tablespoon ground cloves
- 1 (8.5 ounce) package dry corn muffin mix
- 1/4 cup milk
- 1 (15 ounce) can cream-style corn
- 1 (15.25 ounce) can sweet corn, drained
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 3 hrs
- preheat an oven to 375 degrees f (190 degrees c). lightly grease a baking dish.
- beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the sour cream, vanilla, nutmeg, cinnamon, and cloves. pour in the corn muffin mix alternately with the milk, mixing until just incorporated. fold in the cream-style corn and sweet corn; mixing just enough to evenly combine. pour the batter into prepared pan.
- bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Ingredients
- Servings: 1
- 1 (0.6 ounce) cake compressed fresh yeast
- 1/4 cup warm water (110 degrees f/45 degrees c)
- 1 cup milk
- 1/2 cup white sugar
- 1/2 cup margarine
- 2 eggs
- 2 teaspoons vanilla extract
- 1 pinch salt
- 4 1/2 cups all-purpose flour
- 3/4 cup golden raisins
- 1 tablespoon butter, melted
- 1/2 teaspoon ground cinnamon
- 1 cup white rice
- 2 cups cold milk
- 1 tablespoon butter
- 1/4 cup white sugar
- 1 pinch salt
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 2 hrs 40 mins
- dissolve yeast in warm water; set aside.
- scald 1 cup milk, and combine with 1/2 cup sugar and 1/2 cup butter or margarine. set aside to cool.
- in a separate bowl beat eggs. add eggs, vanilla, and pinch of salt to cooled milk mixture. mix together. add yeast mixture. gradually add flour and raisins until dough comes away from the bowl. knead the dough until pliable. avoid handling the dough more than necessary! place dough in a well oiled bowl. set aside to rise until doubled in size in a draft free area.
- combine 2 cups cold milk, 1/4 cup sugar, and pinch of salt in a saucepan. stir in rice, and bring to a boil. add 1 tablespoon butter. lower heat, cover, and cook for about 20 minutes, until done. set aside to cool.
- punch down the dough, and knead a couple of times. place into the center of a 9 x 14 inch casserole dish that has been sprayed with non-stick cooking spray and lightly floured. spread dough in dish by patting gently to all sides. let rise for 15 minutes.
- spread rice on top of dough, and pull sides up gently to form an envelope type design. rice will show in center. brush the top lightly with melted butter and sprinkle with cinnamon.
- place in a preheated 375 degree f (190 degrees c) oven. lower temperature to 350 degrees f (175 degrees c). bake for 30 to 40 minutes, until golden.
