Pound cake w/ cream cheese frosting

 Ingredients

Pound cake

• 2 cups flour (sifted)
• 2 sticks butter (softened)
• 1 tsp. vanilla
• 2 cups sugar
• 5 eggs

Frosting

• 2-1/2 cups powdered sugar
• 2 tsp. milk (more if needed)
• 1 stick butter (softened)
• 8 oz. cream cheese (softened)

Instructions

Preheat oven to 325-degrees.

Grease a tube pan.

Pound cake

1. In a small bowl sift flour and set aside.
2. In a large bowl, mix the butter and sugar until creamy.
3. Alternately, add the eggs and the flour and mix after each one is added.
4. Add the vanilla and mix.
5. Pour into a greased tube pan.
6. Cook for approx. 55 minutes, or until a knife comes out clean.

Cream Cheese Frosting

1. Add the butter and cream cheese and mix until creamy.
2. Add the powdered sugar, milk, and vanilla and mix until creamy.
3. Spread or Drizzle on the cooled pound cake.

Notes

If you use a bundt pan, grease and flour the pan so the cake will release.

Apple Cobbler

 

• 4 cups flour
• 2 teaspoons salt
• 1 cup shortening, cold
• 1/2 cup butter, cold
• 10 to 15 tablespoons cold water
• 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
• 2 cups of sugar
• 2 tablespoons cinnamon
• 1/2 cup butter (1 stick)
• 1-1 1/2 cups water
• 1/2 cup butter (melted)
• 3 tablespoons of flour for the filling 

Directions:

• Preheat oven to 400 degrees F.

• Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly.

• Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides.

• Placed sliced apples in the prepared dish add cinnamon ; set aside.  In a large saucepan, heat, sugar, flour , 1/2 cup butter (1 stick) and water over medium heat until butter melts.  Pour over the apples in the prepared dish.

• Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.

• Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream.

Note: The top layer of crust can be rolled in a single layer and placed over the apples. I make my dough and place it in the fridge and then slice my apples. Chilled dough is more manageable.

CARAMEL POUND CAKE

 

Ingredients

For the Cake:

• 1 cup unsalted butter, room temperature 2 sticks
• 1/3 cup vegetable oil
• 2 1/2 cups granulated sugar
• 3 cups sifted cake flour
• 6 large eggs room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract

For the Caramel Icing:

• 1 1/2 sticks butter
• 2 cans evaporated milk 
• 2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

For the Cake:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
• Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
• Add in vanilla extract and mix.
• Sift cake flour, baking powder and salt into a medium sized bowl.
• With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
• Do not over mix.
• Spray Bundt  cake pan with baking spray or grease and flour them.
• Pour batter into cake pans and spread evenly.
• Bake in preheated oven at 325  for 1 hour and 30 minutes or until fully baked (but DON'T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARLIER SO THEY DON'T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO SEE IF IT COMES OUT CLEAN.
• Remove cake pans from oven and cool on cooling racks for 10 minutes.
• Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

• Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
• Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but ... cook until thickened and caramel has darkened to a lovely golden brown.
• Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
• It should also thickly coat the back of a spoon to ensure thickness.
• Be careful to watch, adjusting heat temperature to not let it burn.
• Remove from heat and add in vanilla extract.
• Cool for about 15-20 minutes to allow it to thicken before icing the cake.

FRUIT PIZZA

Fruit Pizza

INGREDIENTS
* (1) 17.5 oz sugar cookie mix pouch
* ½ C butter at room temperature
* 1 egg
* (2) 8 ounce block cream cheese at room temperature
* 1/4 cup of sugar
* 1/2 teaspoon of lemon Juice
* 1 teaspoon of vanilla flavor or Extract
* 2-3 C fruit of your choice, chopped into small pieces
* I use Kiwi and Strawberries
* If I’m in a really good mood I will make my own cookies, usually when I make this it’s for a party.

INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Prepare the sugar cookie dough according to package directions, mixing in the butter and egg.
3. Using your hands, spread the dough evenly on a cookie sheet. Dot the dough with a fork to prevent air bubbles.
4. Bake until lightly browned, about 12 minutes. Remove from oven, and cool completely.
6. Mix the sugar, vanilla , lemon and cream cheese until smooth and creamy.
7. Frost the cookie dough "crust" with the cream mixture.
8. Cover the pizza with fruit. Refrigerate until serving. Slice into squares.

APPLE CRISP

Apple crisp

Ingredients

2 cans of apple pie filling
1 stick of butter , cubed
1 box of yellow cake mix
1/4 cup of brown sugar

For the topping
Vanilla ice cream
Caramel drizzle

Instructions

Mix brown sugar with apples and place in a baking dish.

Empty cake mix into a bowl and add cold butter cubes and mix until it crumbles together.

Crumble cake mix over apples, making sure it’s covered completely.

Heat oven to 350 and bake for 30 minutes. For convection oven bake at 375 for 30 minutes.

Remove and top with vanilla ice cream and drizzle with caramel.

Strawberry banana cake

Strawberry banana cake

2 boxes of yellow cake mix

Prepared according to the instructions on the package 

1 box of banana instant pudding , mix according to instructions and refrigerate until ready to use. This will be used between the 2 layers of cake.

FOR THE GLAZE:

• 2 cups of powdered sugar
• 3 Tablespoons of cream cheese 
• 2 Tbsp milk
• Mix well and refrigerate until cake is cooled, this will be the icing on the cake.

For the strawberry topping 

Ingredients

• 1 1/2 cups quartered strawberries
• 3/4 cup white sugar
• 1/2 cup water
• 1/2 teaspoon vanilla
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter
• 1 additional cup of quartered strawberries
• red food coloring , optional
• This will be the topping on the cake.

1. In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.
2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
3. Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
4. Remove the pan from the heat.
5. Add 1 tablespoon of butter and mix until the butter has completely melted.
6. If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.
7. Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.
8. Serve over whatever dessert you'd like!
9. Refrigerate the leftovers and save for pancakes or French Toast .

CREAM CHEESE POUND CAKE BROWN SUGAR CARAMEL

3 cups all purpose flour
1Ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
2 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of milk

Cream Cheese Pound Cake: Preheat oven to 350 degrees and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and add  flour) to the  bundt pan. Or use a angel food cake pan which is used in this picture.
In a large bowl, sift together the butter, sugar and cream cheese first then add the eggs, slowly add the flour, baking powder , and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

CARAMEL SAUCE
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt

INSTRUCTIONS
Mix all ingredients in a medium saucepan over medium-low to medium heat. First you add the sugar and stir until it dissolves,Cook while whisking gently for 5 to 7 minutes, Then you add the butter and stir until it has melted , then you add the milk. The milk and butter should be room temperature.

Turn off heat. And place the caramel inside the fridge for 5 minutes, remove from fridge and then drizzle with a spoon over your cake.

Banana Pudding poke cake

• Cooking spray, for pan
• Flour, for pan
• 1 box yellow cake mix, follow ingredients called for on box
• 2 boxes vanilla pudding mix
• 3 c. milk
• 2 c. heavy cream
• 1/4 cup of sugar
• 1 tsp. vanilla extract
• 3 bananas, thinly sliced
• 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)

DIRECTIONS

1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
4. when the case has cooled completely.
5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie

Cinnamon Roll Cake

cake

1. 1 1/2 cups flour
2. 1/2 cup granulated sugar
3. 2 tsp baking powder
4. 1/4 tsp salt
5. 3/4 cup milk
6. 1 egg
7. 1 tsp vanilla
8. 1/4 cup butter, melted

Cinnamon Swirl

1. 1/2 cup butter, softened
2. 1/2 cup brown sugar
3. 1 Tbsp flour
4. 1 Tbsp cinnamon

Cream Cheese Frosting

1. 1 cup powdered sugar
2. 2 Tbsp butter, softened
3. 4 oz cream cheese, softened
4. 1 Tbsp milk
5. 1/2 tsp vanilla

Instructions

1. Preheat oven to 350 degrees F. Grease an 9x9'' baking dish.
2. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer.
3. Make the cinnamon swirl topping by creaming all ingredients together until smooth.
4. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
5. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a squirt bottle like I did--j

LEMON PIE SUPREME

Makes 1 Pie

Frozen deep-dish pie shell

Lemon Filling:
1 1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice

Cream Cheese Filling:
2 packages (one 8 oz., one 3 oz.) cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice


For pastry shell:  Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.

For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

BANANA PUDDING CUPCAKES

FOR THE CUPCAKES


1 box of yellow super moist cake mix
1 banana
follow instruction on the box
 instead of adding water use milk
bake cupcakes on 325 for 12 to 15 minutes
fill cupcakes halfway for best results
1 box of vanilla wafers for decoration


for the cream cheese frosting

8 oz of cream cheese
1 stick room temperature  butter
1 cup of powdered sugar
1 teaspoon of vanilla extract


place cream cheese in a bowl and beat until smooth
add butter continue beating, then add sugar and vanilla
beat until well combined and smooth
(I used a piping bag with a star tip) you tube will show you how to decorate a cupcake and also how to use a piping bag- which can be purchased at walmart or hobby lobby
make your frosting first and place it in the fridge, before you bake your cake

for the banana pudding

1 box of instant vanilla pudding
1 banana- I smashed a banana and mixed it in with my pudding
follow instructions on the box
once I mixed it all- I placed it in the fridge until all of the cupcakes were done, it was nice and thick
I also used a squirt bottle I picked up at the dollar store to add the pudding to the cupcakes once they were done.

Decorating
once your cupcakes have cooled
pipe on the frosting by putting the tip in the middle of the cupcake and squeezing- starting at the very center of the cupcake and let go after 2 seconds.
drizzle on the pudding
and add a cookie

NOT MY ORIGINAL BANANA PUDDING

Ingredients

• 1 (12 oz) container frozen whipped topping, thawed
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 2 cups milk- any kind
• 1 (5 oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

Preparation

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. (about 30 minutes)

CHOCOLATE TWINKIE CAKE

TWINKIE CAKE
1 box chocolate cake mix
1 can milk chocolate frosting
filling:
5 tablespoons flour
1 cup milk
1/4 tsp salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 tsp salt
How to Make It :

bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!
cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it’s all about what you want 🙂
In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.
When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.
spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.
carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.
another note – the cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake

Twinky Cake

 1 box of devils food cake mix

1 can chocolate frosting

filling:

5 tablespoons flour

1 cup milk

1/4 tsp salt

1 teaspoon vanilla

1 cup granulated sugar

1/2 cup shortening

1/2 cup margarine

1/2 tsp salt

bake cake according to package directions. when cake is completely cooled, turn cake out of pan onto a large plate or platter. (i usually use a cutting board). if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!

cut the thickness of the cake in half with a large knife or cake leveler. using a second plate, remove the top of the cake and set aside. flip the bottom half of the cake back into the cake pan. for this part, you can make the cake all fancy and do multiple layers if you want to. it's all about what you want :)

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn't beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.

In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of  filling.

this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9x13 cake.

spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake. the cream will spread out when the top layer is put back on.

carefully flip the top layer back onto the cake. frost as you normally would. if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinky filling sets up and does not mix with the frosting if it squeezes out of the sides.