Banana Breakfast Coffee Cake

NEED:

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped walnuts

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% low-fat milk

Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.

For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.

For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.

Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.

Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.

Serves 10

ENJOY!

Basic White Cupcakes with a Twist

These are made from a mix however by adding buttermilk you create a melt in your mouth cupcake that everyone will love.
THIS CAN ALSO BE MADE INTO A LAYER CAKE.

NEED:
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed. ** can do my hand and still get good results.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Frost with a fluffy white or lemon frosting. Serve just frosted or dressed them up for any special occassion.

ENJOY!

Fudgy Peanut Brownie Cake

NEED:

1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping


HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.

PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.

BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.

ENJOY!

Sopapilla Cheese Cake

This came to be from my friend, Loraine, who got it from her friend Celia...it's so nice to share.

NEED:
Roll one can of crescent rolls into the bottom of a 9x13 pan.
Combine 3 - 8oz packages of cream cheese
1 1/2 cups of sugar
1 1/12 tsp vanilla
Blend well and spread mixture on the top of the crescent rolls. Top the mixture with another rolled out can of crescent rolls.
Melt one stick of butter and pour over the rolls.
Combine 1/2 cup of sugar and 1 tsp of cinnamon. sprinkle over butter.
Bake at 350 degrees for 30 - 35 minutes until the rolls are golden brown.

ENJOY!

Angel Food Cake with Pineapple

This could not be easier.
NEED:
1 package of angel food cake mix
1 16 ounce can of crushed pineapple..DO NOT DRAIN

In large mixing bowl; add cake mix and pineapple, including juice. With spoon mix until well blended. Place in cake pan ( 9 x 13 ) and bake according to directions.

***I made this as I was told..it was yummy..a bit flat rather than fluffy...but tasty. I decided to make another...I mixed cake as directed ( the mix I had contained a separate packet of dry egg whites) Mix the cake as directed and then gently fold in the pineapple and juice. You should mix with a plastic spatula or wooden spoon.. Pour into greased 9 x 13 pan and bake as directed. Test for doneness with a toothpick..bake 5 more minutes, if needed. I liked this a bit better.

ENJOY!

Easy Chocolate Bundt Cake

NEED:
1 package (4 ounce) Chocolate Jello Instant Pudding and Pie Filling
1 package (12 ounces) Baker's Semi-Sweet Chocolate flavored chips
1 box Duncan Hines Deluxe Devil's Food or Chocolate Cake mix
1 3/4 cups of whole milk
2 eggs
1 cup chopped walnuts or pecans

Combine the pudding mix, cake mix, chocolate chips, milk and eggs in a large bowl.
Mix the ingredients by hand until they are well blended.
Gently fold in the nuts.
Pour the batter into a sprayed or greased bundt pan.
Oven at 350 degrees. Bake for 50-55 minutes. Since oven temperatures vary, check the cake for doneness after 45 minutes. lightly touch the top of the cake. If the cake springs back, it is done.
Remove the cake from the oven and place on a cooling rack. Allow the cake to cool for about 30 minutes before removing from the pan.
Place a serving plate on the top of the bundt pan and, while holding the plate and cake pan together, flip the bundt pan over.

HERE ARE A FEW IDEAS TO "DRESS-UP" THIS GREAT CAKE.
This is one cake where your imagination can run wild with serving and decorating variations! And, it's a perfect "take-along" dessert for any party, club meeting, church super or family get together!

1.)Add a little "snow" to the top of your cake. Dust 2 tablespoons of confectioner's sugar over the top of the cooled cake. A flour sifter works well for this.

2.)Fill the center of the bundt cake with your favorite ice cream. Drizzle Hershey's Syrup over the cake and the ice cream. Top the ice cream with a large amount of whipped topping. Sprinkle with finely chopped nuts and top with a cherry. Use sprinkles for an even more festive touch!

3.)For a slighter lighter touch, fill the bundt center with a mixture of raspberries or sliced strawberries and blueberries. Top with whipped cream. Surround the base of the bundt cake with more berries. A great Fourth of July picnic cake!

4.)This chocolate cake really does not need frosting, but if you would like to top it, melt a little prepared, canned frosting and gently pour over the cake. Allow the frosting to run down the side. Top it off with some cherries for a little extra color.

Tip: Cut the cake in quarters or large chunks and freeze for a day when you need a quick dessert or just want a little chocolate! It freezes extremely well.

ENJOY!

Vegan Pineapple Upside Down Dump Cake

This could not be easier.
NEED:
1 can crushed pineapple, undrained (20 oz)
1 can fruit pie filling (cherry or blueberry or your choice, 20 oz)
1 box yellow cake mix
1/2 cup vegan margarine, softened
2 tablespoon brown sugar (optional)
1/4 cup chopped walnuts or pecans (optional)

In a greased pie pan, dump the pineapple, then the pie filling. On top of that, dump the cake mix. Drizzle or crumble the vegan margarine on top of the cake mix, and, if desired, sprinkle with nuts and brown sugar.
Bake according to directions on cake box.

ENJOY!

Standard Pineapple Upside Down Cake

Need:
1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box yellow cake mix **can use white cake if desired
Vegetable oil and eggs called for on cake mix box


In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Oven at 350 degrees. Bake for 40 - 45 minutes. Done when inserted toothpick comes out clean.
Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

ENJOY!

Mango Cake

A great summer treat.
NEED:
1 cup boiling water
1 cup raisins
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 eggs
2 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
5 cups of chopped mango
Pour water over raisins and soak until plump, then drain well.
In large bowl mix flour, soda, salt and cinnamon. In another bowl mix eggs, sugar, oil and vanilla. Add in mangoes and drained raisins. Add mango mixture to dry ingredients. Mix until well blended.
Pour batter into a sprayed or greased and floured 9 x 13 pan.
Oven at 350 degrees. Bake for 70 to 80 minutes, until top is brown and sort of crusty. Cake is very moist and will only keep for a couple days. Store covered in the refrigerator.

ENJOY!

Pineapple Upside Down Orange Cake

At a recent blood drive a gentleman and I started up a conversation about baking. His wife had called while he was waiting and it seems they had a family reunion the next day and there was a request for his Pineapple Upside Down Cake. His secret, the cake mix he uses. It sounded so good I made it the next day. It is yummy.!
NEED:
1 box of Duncan Hines Orange Cake mix.
1 cup light brown sugar, packed
1 stick (1/2 cup) margarine or butter
1 (14.5-ounce) can pineapple slices
Maraschino cherries
Mix the orange cake mix as directed on package, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.
Melt butter and brown sugar over low heat in a large 10-inch pan or iron skillet.( you can do this in 2 8 pans or in a 9 x 13 pan)
Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.
Oven at at 350*F Bake for 1 hour. Let stand for 5 minutes and flip over onto a large cake plate

ENJOY!

Simplest Apple Cake

This could not be easier. A nice quick dessert for family or company. NEED: 1 box of yellow cake mix 2 medium apples 9 x 13 pan Make cake mix as directed and pour in to sprayed or greased 9 x 13 baking pan. Dice apples into small pieces or very thin slices. Spread apples on top of cake mix and bake following cake baking directions. Done when inserted toothpick comes out clean. You can sprinkle cinnamon and sugar on top before baking or make a topping by mixing 1/2 cup butter, 2 tablespoon each of cinnamon and sugar. Spread evenly over cake mix and bake. Enjoy!

Chocolate Glaze

NEED: 2 squares of unsweetened chocolate ( 1 ounce each) 2 tablespoons butter 1 cup powdered sugar 3/4 teaspoon vanilla 2 tablespoons of hot water Heat chocolate and butter over low heat until melted. Remove from heat, stir in powdered sugar and vanilla. Stir in water, a teaspoon at a time, until glaze is at desired consistency. Makes enough for one 8 or 9 inch layer. Enjoy!

Creamy Glaze

NEED: 1/3 cup butter 2 cups confectioners ( powdered) sugar 1 1/2 teaspoons vanilla ** 2 to 4 tablespoons of hot water Heat butter in saucepan until melted. Slowly stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, until glaze is of desired consistency. Enough for one angel food cake or 12 cup bundt cake **for lemon or orange glaze -- add 1/2 teaspoon of grated lemon or orange peel to melted butter and substitute lemon or orange juice for the vanilla and water. Enjoy!

White Mountain Frosting

NEED: 1/2 cup sugar 1/4 cup light corn syrup 2 tablespoons water 2 egg whites 1 teaspoon vanilla Stir sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly until candy thermometer reads 242 degrees or a small amount of mixture forms a firm ball well dropped in cold water. While mixture boils beat egg whites until they form stiff peaks. While mixing with a electric mixer at medium speed pour hot syrup, very slowly, into egg whites. Add vanilla and beat on high until stiff peaks are formed. Will frost two 8 or 9 inch layers or one 9 x 13 inch cake. Enjoy!

Quick Fudge Frosting

NEED: 1/2 cup sugar 2 tablespoons cocoa 2 tablespoons butter 1/4 cup milk 1 tablespoon light corn syrup 1/2 cup confectioners ( powdered) sugar 1/2 teaspoon vanilla dash of salt Stir sugar and cocoa in saucepan. Add butter, milk, corn syrup and vanilla. Heat to boiling, stirring frequently. Boil vigorously, stirring occasionally for 3 minutes. Allow to cool. Blend in powdered sugar and vanilla until smooth. This makes enough to frost one 8 or 9 inch layer. Enjoy!