Ingredients
1/2 cup margarine
2 1/2 cups flour
1 tsp salt
1/2 tsp cloves
1/2 cup chooped nuts
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 cup raisins
1 cup applesauce
1/2 cup brown sugar
1/2 tsp cinnamon
Combine all but last 2 ingredients. Mix well. The batter will be stiff. Combine the last two ingredients in a seperate bowl. Fill muffin cups about 2/3 full. Sprinkly the tops with the brown-sugar cinnomon mix.
Bake at 375 until brown - about 15 minutes. Makes 18-20.
Saturday, August 6, 2011
German Coffee Cake
Ingredients
2 cubes of butter,
1 and 1/4 cup sugar,
2 eggs
1 and 1/2 cup sour creeam
2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon of vanilla
For the topping
1/2 to 1 cup sugar
4-6 tablespoons of cinnamon
1 cup coarsely crushed walnuts
For the topping mix together the sugar, cinnamon, and walnuts and then set aside.
Make the batter. Beat together the butter, sugar, eggs and then add the sour cream and mix well.
Add the dry ingredients to the mix, (flour, salt, baking powder, baking soda). Beat together. Then add then vanilla.
Grease a tube pan or bundt pan. Add half of the batter, then sprinkle on about half the topping. Then add the other half of the batter and sprinkle the rest of the topping. Bake at 350 fro 35 to 45 minutes
2 cubes of butter,
1 and 1/4 cup sugar,
2 eggs
1 and 1/2 cup sour creeam
2 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon of vanilla
For the topping
1/2 to 1 cup sugar
4-6 tablespoons of cinnamon
1 cup coarsely crushed walnuts
For the topping mix together the sugar, cinnamon, and walnuts and then set aside.
Make the batter. Beat together the butter, sugar, eggs and then add the sour cream and mix well.
Add the dry ingredients to the mix, (flour, salt, baking powder, baking soda). Beat together. Then add then vanilla.
Grease a tube pan or bundt pan. Add half of the batter, then sprinkle on about half the topping. Then add the other half of the batter and sprinkle the rest of the topping. Bake at 350 fro 35 to 45 minutes
Apricot Lemon Cake
4 eggs beaten
1 box yellow cake mix
1/2 cup Wesson oil
1 box (3oz) lemon jello
3/4 cup apricot nectar
1 tbsp lemon extract
For Glaze
1 cup powdrerd sugar
2 tbsp lemon juice
1 tbsp apricot nectar
Beat eggs well. Add cake mix, oil, dry lemon jello, apricot nectar and lemon extract. Mix well w/ electric mixer. Pour into greased and floured tube pan or bundt pan. Bake at 350 for 45 min. Remove from pan after exactly 10 minutes. Place on serving plate, right side up and pour glaze over warm cake.
For the Glaze. Measure sugar, then sift. Stir in lemon juice & apricot nectar. Pour over warm cake and enjoy
1 box yellow cake mix
1/2 cup Wesson oil
1 box (3oz) lemon jello
3/4 cup apricot nectar
1 tbsp lemon extract
For Glaze
1 cup powdrerd sugar
2 tbsp lemon juice
1 tbsp apricot nectar
Beat eggs well. Add cake mix, oil, dry lemon jello, apricot nectar and lemon extract. Mix well w/ electric mixer. Pour into greased and floured tube pan or bundt pan. Bake at 350 for 45 min. Remove from pan after exactly 10 minutes. Place on serving plate, right side up and pour glaze over warm cake.
For the Glaze. Measure sugar, then sift. Stir in lemon juice & apricot nectar. Pour over warm cake and enjoy
Crunchy Sour Cream Cake
Delicious crunchy sour cream cake
6 eggs
1/2 lb real butter
3 c sugar
1/2 pt sour cream
1/4 tsp baking soda
3 cups flour
1. Cream sugar and butter
2. Add egg yolks one at a time - beating after each addition
3. Mix dry ingredients together and add them to the wet ingredients a bit at a time, alternating with the sour cream.
4. Beat eggs whites until stiff and fold in.
5. Bake one hour at 350 or until the cake separates from the side of the pan
6 eggs
1/2 lb real butter
3 c sugar
1/2 pt sour cream
1/4 tsp baking soda
3 cups flour
1. Cream sugar and butter
2. Add egg yolks one at a time - beating after each addition
3. Mix dry ingredients together and add them to the wet ingredients a bit at a time, alternating with the sour cream.
4. Beat eggs whites until stiff and fold in.
5. Bake one hour at 350 or until the cake separates from the side of the pan
Chocolate Lovers Chocolate Cake
Ingredients
1 pkg dark chocolate cake mix
1/3c brown sugar packed
4 eggs
1c sour cream
1/2 c warm water
6oz semi-sweet chocolate pieces melted
3oz semi sweet chocolate pieces
1. Combine all ingredients except the chocolate pieces in a mixing bowl. Mix until well blended about 4 minutes @ medium speed
2. Fold in 1/2 of the unmelted chocolate chips (optional)
3. Grease and flour a bundt pan or cake loaf pan.
4. Bake for 1 hr at 350. If pan is teflon coated reduce temp to 325
5. Cool 10 minutes or more before removing pan
1 pkg dark chocolate cake mix
1/3c brown sugar packed
4 eggs
1c sour cream
1/2 c warm water
6oz semi-sweet chocolate pieces melted
3oz semi sweet chocolate pieces
1. Combine all ingredients except the chocolate pieces in a mixing bowl. Mix until well blended about 4 minutes @ medium speed
2. Fold in 1/2 of the unmelted chocolate chips (optional)
3. Grease and flour a bundt pan or cake loaf pan.
4. Bake for 1 hr at 350. If pan is teflon coated reduce temp to 325
5. Cool 10 minutes or more before removing pan
Apple Lover's Apple Cake
4 c chopped and pealed apples about .5-1 inch cubes, precision not neccessary
2 cups sugar
2 eggs
1/2 c oil
2 tsp vanilla
2 cups of flour
2 tbs baking soda
2 tbs cinnamon
1 cup of nuts optional
Combine all dry ingredients except the apples (flour, baking soda, cinammon, and sugar)
Mix in eggs, oil and vanilla
Fold in apple chuncks and nuts (nuts are optional)
Bake in a 13x9 pan for 1 hour at 350.
2 cups sugar
2 eggs
1/2 c oil
2 tsp vanilla
2 cups of flour
2 tbs baking soda
2 tbs cinnamon
1 cup of nuts optional
Combine all dry ingredients except the apples (flour, baking soda, cinammon, and sugar)
Mix in eggs, oil and vanilla
Fold in apple chuncks and nuts (nuts are optional)
Bake in a 13x9 pan for 1 hour at 350.
Blueberry Lemon Yogurt Cake with Blueberry Sauce
For cake
1 package 9 or 10 oz. frozen unsweetened blueberries
1 package lemon cake mix without pudding
1 carton 8 oz lemon yogurt
4 eggs
For the Sauce
1 package frozen blueberries
1 cup sugar
3 tbs corn starch
Rinse blueberries & drain well. Set aside. In large bowl combine cake mix, yogurt & eggs. Blend at low speed till moistened. Then beat 2 min at med speed. Fold in berries. Pour batter into greased & floured 10 inch tube pan 9 kind of like a bundt pan. Bake at 350 for 40-45 min. Cool in pan 15-20 minutes & remove from pan. Serve with blueberry sauce.
To make the sauce. Thaw blueberries and set aside. Combine the sugar and cornstarch gradually and stir in 1c boiling water. Cook and stir till thick and then cook two minutes more. Remove from heat; stir in blueberries & 3 tbs lemon juice. Cool. Makes 3 cups sauce.
1 package 9 or 10 oz. frozen unsweetened blueberries
1 package lemon cake mix without pudding
1 carton 8 oz lemon yogurt
4 eggs
For the Sauce
1 package frozen blueberries
1 cup sugar
3 tbs corn starch
Rinse blueberries & drain well. Set aside. In large bowl combine cake mix, yogurt & eggs. Blend at low speed till moistened. Then beat 2 min at med speed. Fold in berries. Pour batter into greased & floured 10 inch tube pan 9 kind of like a bundt pan. Bake at 350 for 40-45 min. Cool in pan 15-20 minutes & remove from pan. Serve with blueberry sauce.
To make the sauce. Thaw blueberries and set aside. Combine the sugar and cornstarch gradually and stir in 1c boiling water. Cook and stir till thick and then cook two minutes more. Remove from heat; stir in blueberries & 3 tbs lemon juice. Cool. Makes 3 cups sauce.
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