Maddie’s Lemon Bars ~ posted by Andie

Lemon Bars

Bottom:

2 c. flour
1/2 c. powdered sugar
1 c. melted butter

Mix dry ingredients, then add melted butter. Mix thoroughly then spread in a 9×13 pan and bake at 325 for about 20 minutes.

Top:

4 eggs
1/3 c. fresh lemon juice (or not fresh if your mother says she’s not going to make a trip to the grocery store at dinnertime for just a lemon)
2 c. sugar
1/4 c. flour
1/2 tsp baking powder

Beat the eggs and lemon juice and sugar. Add the flour and baking powder, then pour over the bottom and bake at 325 for 20-25 minutes. Sprinkle with powdered sugar, then cool before cutting.

EAT!

Chocolate Cupcakes with Cream Cheese Filling~posted by Lisa in MN

These are chocolate cupcakes with cream cheese filling – kind of like those nasty ones we ate as children but made delicious with this recipe!

3 cups all-purp flour (I used 1C ww/2C white)
2 cups white sugar
1/2 cup cocoa powder
1 tsp salt
2 tsp baking soda
2/3 cup oil
2 cup water
2 Tbls vinegar
2 tsp vanilla

Filling:
8 oz cream cheese softened
1 egg
1/2 cup white sugar
1/4 tsp salt
1 cup choco-chips

350º 25 minutes – 24 cupcakes

The original recipe filled cups with chocolate then dolloped filling on top. I went chocolate, creamy filling, then more chocolate on top – this was the key to having that yummy creamy center.
I made these for dds birthday party and the kids loved them. That wa great because then I didn’t end up eating all of them 🙂
I will also say they taste better the second day. Also I generally add more choco chips than any recipe requests, but the amount of choco chips in the filling is perfect.
Enjoy!

Green Tomato Cake ~ posted by Tap, tap, tap…

This is a moist, spice-type cake…a good way to use some of those extra green tomatoes before frost hits.”

INGREDIENTS:4 cups chopped green tomatoes
1 tablespoon salt
1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
DIRECTIONS:
1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

3. Cream butter and sugar. Add eggs and beat until creamy.
4. Sift together flour, cinnamon, nutmeg, soda and 1/4 teaspoon salt. Add raisins and nuts to dry mixture; add dry ingredients to creamed mixture. Dough will be very stiff. Mix well.
5. Add drained tomatoes and mix well. Pour into the prepared 9 x 13 inch pan.
6. Bake for 40 to 45 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.

I can’t find my altered recipe ( I may have not written it down). If I remember right, I used the food processor on the tomatoes, to chop them fine. I didn’t salt them but did let them sit and strained them well. I also may have used pumpkin pie spice (and increased it a bit) instead of the cinnamon and nutmeg. Since we like a lot of goodies in our bread/cakes I also would have probably doubled the raisins (I use blonde) and nuts.

Brownie Trifle ~ posted by momof10

1 brownie mix – make as directed
1 sm box white chocolate pudding
1 sm box cheesecake pudding
2 1/2 cups milk
1 bowl cool whip
Reeses cups or Heath bars

Bake brownies as directed for *cake* brownies. Cool and cut into small squares (I did about 1″ squares).

Mix the two pudding mixes with the milk and beat for 2 minutes. Fold in cool whip.

Layer half of the brownies in a bowl, top with half of the pudding mix, put in the remaining brownies, top with last of the pudding mix. Top with crumbled candy bars (Heath bars, Reese peanut butter cups, etc.)

Refrigerate.

Christmas Tree Cakes ~ posted by KLynnTX

If you make these for a party, I guarantee everyone will oooohhhh and aaaahhhhh over them. They look soooo cute. We made them for my son’s recital. And then we made more to take to my husband’s office. Everyone loved them!

I posted a link to some pics. I hope it worked!!

Here’s the recipe!

You make a chocolate cake, according to the directions on the package…We used Devil’s Food.

You get those little cone shaped paper cups like they use for snowcones, and spray some of that Pam in them that has the flour and the butter….I think ours was called Bakers Joy, but it is right there with the Pam in the store, and it has flour in it also. This ensures that the cake won’t stick to the inside of those cones…

Just fill them with batter a tiny bit over half way…

Now you need someway to hold them up in the oven. The best way we have found is to use one of those disposable lasagna pans. You can cut out 8 small holes in one of those. (4 holes in two rows). Then you turn the lasagna pan upside down in the oven, and insert filled snowcone in each hole.

You could also cut holes in an aluminum pie pan, but then you have to be careful as you are setting it in the oven, so that the cups don’t bump into the oven rack. It takes a little adjusting, but trust me, you’ll get it to fit in there. Don’t burn yourself!! 🙂

We baked them at 350 (like the box said) for 15 min. That is what our recipe said for how long you should bake cupcakes. You can tell if they are ready when you check…..

Then, when you take them out of the cups (or preferably right before) cut them with a bread knife, so the bottom of the tree will be pretty straight..

Dump them out, let them cool, and then decorate with green icing (I used the kind in the cans, that you just push the nozzle, and the icing comes out easily) and then you can put a dot of red in here and there for ornaments, and tree toppers….and then sift powdered sugar over the top, to make it look like it snowed.

Doing one cake mix makes around 20 trees.

The good part, is that someone needs to eat all those yummy parts that you cut off the bottom of each tree.

Kori

Dana in OR’s Rum Cake

Rum Cake

Preheat oven to 350.

1 yellow Betty Crocker cake mix
4 eggs
2/3 c oil
1/8 c water
1/2 c rum
Pecans (crush into broken pieces)

Mix first 5 ingredients; pour into greased and floured Bundt cake pan.

Top with pecans.

Bake approx 50 minutes.

A few minutes before the cake is done, bring to a boil:

1 stick butter
1/2 c. rum
1 c. sugar

Remove cake from pan, pour mixture over cake. Let cool.

Nanny’s Applesauce Cake (egg-free) ~ posted by Amy in MD

This is a breakfast recipe staple here given to me by my 95 year old grandmother! I just typed it for a friend and wanted to share.
Amy

Nanny’s Applesauce Cake (no eggs)
1 1/2 cups applesauce (I use unsweetened/she uses sweetened)
1 cup sugar (I use scant – sucanat works well here)
2 cups flour ( when I grind my own soft white wheat, I add a scant 1/4 cup extra)
1 cup raisins (optional)
1/2 cup butter
1 tbs. hot water
2 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
pinch salt or two pinches

Cream butter and sugar. Add applesauce. Dissolve baking soda in hot water and add to mixture. Add flour, salt, spices and then raisins. I bake for 350 degrees for about 20 – 25 min. This recipe also makes nice cupcakes. Enjoy!

Chocolate Bundt Cake ~ posted by Lori D.

(serves 12-18)
time to prepare:
– 5 minutes to stir up
(40 min. to bake)
(20 min. to cool)
– 5 min. to frost

CAKE:
– 1 pkg. DUNCAN HINES Devil’s Food Chocolate Cake Mix
(yes, it really makes a difference in flavor and texture, so use *this* brand and flavor variety)
(and the cake mix calls for 3 eggs, 1/2 cup vegetable oil and 1-1/3 cups water)
– 2/3 cup chocolate chips

GANACHE (fancy, fudgy frosting/glaze)
– 2 TBSP. real butter (not margarine)
– 1 cup chocolate chips
– 1 tsp. vanilla extract

DIRECTIONS
1. Grease WELL a fluted bundt pan.
2. Make cake according to pkg. directions. Just before pouring into bundt pan, stir in 2/3 cup chocolate chips.
3. Bake according to pkg. directions.
4. When slightly cooked, invert pan onto serving plate. Let cool.

GANACHE (fudgy frosting/glaze)
5. In saucepan over low heat, melt butter and 1 cup chocolate chips, gently whisking.
6. When just melted, whisk in vanilla.
7. With knife make pretty, swirly motions back and forth to “frost” just the top of the bundt cake with the “ganache” (fudgy frosting).
8. When the ganache has hardened, cover completely to prevent cake from drying out.

YUM!

Kentucky Butter Rum Cake ~ Carole in DE

Preheat oven to 325 F
Generously grease bottom of 10″ tube pan. If using a bunt pan, grease the
entire thing.

1Cup Softened Butter —–  Cream it
2 Cups Sugar    ————- add to butter slowly so it is light and fluffy
4 Large eggs  ————– Add 1 at a time, beat after each

Blend together dry:
3 Cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda

Take these dry ingredients and blend in slowly with above butter/sugar/egg
mixture. Alternate in:

1 Cup Milk
2 tsp Vanilla

Scrape bottom and sides of mixing bowl.  Beat batter for 2 minute at
medium-high speed.
Bake 325 F for 60 – 65 minutes. Cake is done when the top springs back when
lightly touched in center, or pulls from sides, or a toothpick inserted is
clean.

Prepare Butter Sauce, Prick cake, pour warm sauce over cake.  Cool cake completely before removing from pan.

Butter Sauce
Heat but DO NOT BOIL
1 Cup Sugar
1/4 Cup Water
1/2 Cup Butter

Remove from heat and add 1 Flavoring:
1 TBL Rum Flavoring  OR
2 TBL Rum  OR
1 TBL Lemon Juice

This cake recipe is also known as a 1-2-3-4 cake, if you leave out the Butter Sauce and bake it in 2, 9″ cake rounds.  I have used the cake batter for cupcakes, or for Strawberry Shortcake, or for a birthday cake.

For Strawberry Shortcake, take strawberries, slice and liberally sprinkle on sugar.  Do this prior to dinner and they will be ready by desert time.  Just prior to serving, make whipped cream using heavy cream—see any basic cook book for recipe on how to do this.

Slice cake,  spoon generously strawberries over cake with strawberry juice, and add large scoop of whipping cream.  Sometimes we slice the cake thin and sandwich the strawberries between the cake, with a large dollop of whipping cream on the top.  UMMMMMM, it is the best.

Molten Chocolate Cakes ~ posted by Gwen in TX

Prep: 20 minutes Cook: 11 minutes Chill: 1- 24 hours

2 TBSP butter, melted
2 TBSP unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4 oz) bars premium semisweet chocolate, broken into chunks, (prefer Ghirardelli)
½ cup whipping cream
1 1/4 cup egg substitute (see note below)
3/4 cup granulated sugar
2/3 cup flour
powdered sugar

* Brush 16 muffin pans with 2 TBSP melted butter. Sprinkle evenly with cocoa, shaking out excess. Place in refrigerator to firm butter.
* Place 3/4 cup butter and chocolate in heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly whisk in cream; set mixture aside.
* Combine egg substitute and granulated sugar in a large mixing bowl. Beat at medium speed with an electric mixer 5 to 7 minutes or until slightly thickened; add chocolate cream and flour, beating until blended. Pour batter into muffin cups, filling to within 1/4 inch from tops. Cover and chill at least 1 hour or up to 24 hours, or cover and freeze up to 1 month. If frozen, thaw overnight in refrigerator before baking.
* Bake at 450 degrees for 10 to 11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with a knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plates using a spatula. Sprinkle with powdered sugar. Serve immediately.

**The recipe uses egg substitute instead of real eggs because the cakes are not in the oven long enough for eggs to cook thoroughly for safety.