Molten Chocolate Cakes
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03
Jan
03
Jan
Mango Lassi
| INGREDIENTS: |
| 1 cup plain yogurt 1/2 cup fresh mango 1/4 cup water 1 cup crushed ice 3 Tablespoons sugar |
| INSTRUCTIONS: |
| Blend all ingredients on high until frothy. Serve chilled. Substitute fresh pineapple for mango to make pineapple lassi. |
03
Jan
Mai Tai Cake
| INGREDIENTS: |
| 3 eggs
1 cup oil 1 3/4 cup sugar 2t vanilla 1 large caned crushed pineapple 1 1/2 T gr. orange peel 1/4 cup dark rum 1/4 cup pecan pieces 3 cups flour 1t baking soda 2t baking powder 1t salt
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| INSTRUCTIONS: |
| beat eggs lightly. Add oil, sugar, and vanilla. Beat until thick and foamy. drain pineapple and reserve juice for glaze. stir in pineapple, orange peal and rum. blend flour, baking powder, baking soda , salt, and nuts. stir into pineapple mix just untill all ingredients are mixed. pore into 2 greased 8×4 inch loaf pans. bake 350degrees F. 50 to 60 minuts. remove from pan and cool on rack. spoon glaze over top garnish with more nuts. |
03
Jan
Linda’s Quick Cobbler
| INGREDIENTS: |
| One can of fruit pie filling (apple, peach, blueberry, etc.) One box of Jiffy yellow cake mix One stick of butter/margarine, melted 1 teas. cinnamon 1 teas. sugar |
| INSTRUCTIONS: |
| Pour pie filling in round, microwave-proof pie pan. Sprinkle cake mix over pie filling. Pour melted butter/margarine over cake mix. Mix cinnamon and sugar together and sprinkle over melted butter/margarine. Microwave on high (depending on your microwave) five (5) minutes until bubbly. If your microwave is a more powerful one, you may have to cut down the cooking time. This is excellent served warm with vanilla ice cream. |
03
Jan
Lemonade Cake
| INGREDIENTS: |
| 1 pkg. lemon cake mix 1/2 cup water 1 cup sour cream 4 eggs 1/2 cup oil Grated peel from 2 medium lemons, divided 2 Tbsp. water 1 cup powdered sugar |
| INSTRUCTIONS: |
| -Preheat oven to 350°F. Place cake mix, 1/2 cup water, the sour cream, eggs, oil and half of the lemon peel in large bowl. Beat with electric mixer on low speed 1 min. Beat on medium speed 4 min. Pour into greased 12-cup fluted tube pan. -Bake 50 min. or until toothpick inserted near center comes out clean. Cool in pan on wire rack 5 min.; invert cake onto rack. Cool completely. -Place cake on serving plate. Sift top of cake with powdered sugar. Decorate with remaining lemon peel. |
03
Jan
Lemon Mousse
| INGREDIENTS: |
| 1/3 cup of lemon juice
1 package knox gelatin 1 cup milk 1 teaspoon lemon peel Mix together with: 3 eggs beaten 1/4 teaspoon cream of tartar 1/2 cup sugar |
| INSTRUCTIONS: |
| Fold in whipped cream, put in mold, refrigerate |
03
Jan
Ice Cream Sandwiches
| INGREDIENTS: |
| Take two of your favorite cookies (any kind will do) either store-bought or homemade, and put a scoop of your favorite flavor of ice cream in between. Press together and smooth the edges. Wrap in waxed paper and keep in the freezer until youâ??re ready to eat them! Try these combinations: Chocolate chip cookies with cookie dough ice cream. Peanut butter cookies with vanilla ice cream. Chocolate brownie cookies with chocolate ice cream. Snickerdoodles with apple pie ice cream. |
| INSTRUCTIONS: |
| Take two of your favorite cookies (any kind will do) either store-bought or homemade, and put a scoop of your favorite flavor of ice cream in between. Press together and smooth the edges. Wrap in waxed paper and keep in the freezer until youâ??re ready to eat them! Try these combinations: Chocolate chip cookies with cookie dough ice cream. Peanut butter cookies with vanilla ice cream. Chocolate brownie cookies with chocolate ice cream. Snickerdoodles with apple pie ice cream. |
03
Jan
Heath Bar Cake
| INGREDIENTS: |
| 1 German chocolate cake mix 1 can sweetened and condensed milk 1 jar caramel ice cream topping 1 8 ounce container of Cool Whip 6 ounces crushed Heath bar 6 ounces crushed plain Hershey bar |
| INSTRUCTIONS: |
| Bake cake as directed in 9×13 pan. Take the handle of a wooden spoon and poke holes all over the cake while it’s still warm. Pour can of condensed milk over warm cake, then repeat with caramel topping. Refrigerate for 6 hours or overnight. Frost cake with Cool Whip topping and sprinkle with crushed Heath & Hershey bar. Serve immediately. |
03
Jan
Granola Cookies
| INGREDIENTS: |
| Beat: 2 eggs 3/4 cup brown sugar 3/4 cup white sugar 1 cup butter or margarine 1 teaspoon vanilla Then add in 2 cups flour Fold in 2 cups of your favorite granola (I like the kind with dried blueberries in it!) |
| INSTRUCTIONS: |
| Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until golden brown. |
03
Jan
Gluten-Free Vegan Brownies
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| INSTRUCTIONS: |
| Preheat oven to 350 F.
Combine all ingredients except chips in a food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Bake 15-18 minutes, then let cool at least 10 minutes before cutting into squares. |