Sweet deliverance in just a few minutes by making your own cakes. Try these sweet recipes today
Mushroom Phyllo Tarts
3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant sliced mushrooms drained1 garlic clove minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets thawed1 (4.5 oz.) jar Green Giant whole mushrooms drained Heat oven to 350 degrees. In small bowl combine sour cream cream cheese bread crumbs dill weed salt and lemon juice blend well. Stir in sliced mushrooms. Set aside. To make garlic butter in small skillet over low heat cook garlic in butter until tender stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
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3/4 c. dairy sour cream1 (3 oz.) pkg. cream cheese softened1/4 c. dry bread crumbs1 tbsp. dried dill weed1/2 tsp. salt1-2 tbsp. lemon juice1 (4.5 oz.) jar Green Giant sliced mushrooms drained1 garlic clove minced1/2 c. butter or margarine8 (18 x 14 inch) frozen phyllo pastry sheets thawed1 (4.5 oz.) jar Green Giant whole mushrooms drained Heat oven to 350 degrees. In small bowl combine sour cream cream cheese bread crumbs dill weed salt and lemon juice blend well. Stir in sliced mushrooms. Set aside. To make garlic butter in small skillet over low heat cook garlic in butter until tender stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown. 16 appetizers.
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Friendship Cake
1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
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1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
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Spicy Crab Cakes
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers
drained
1/3 c. mayonnaise
In medium bowl whisk eggs until blended. Stir in crab cheeses chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes on sheet of waxed paper coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet heat oil over medium-high heat. In hot oil fry crab cakes a few at a time until golden on both sides about 3 minutes in all. As cakes cook remove from pan drain on prepared baking sheet and keep warm in oven. In food processor process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
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2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers
drained
1/3 c. mayonnaise
In medium bowl whisk eggs until blended. Stir in crab cheeses chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes on sheet of waxed paper coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet heat oil over medium-high heat. In hot oil fry crab cakes a few at a time until golden on both sides about 3 minutes in all. As cakes cook remove from pan drain on prepared baking sheet and keep warm in oven. In food processor process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
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Cake Doughnuts
2 eggs beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil need to be watched so they won t burn.
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2 eggs beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as soon as they surface. With hot oil need to be watched so they won t burn.
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Grandma
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour sifted
1 tsp. vanilla
Beat eggs add sugar melted butter vanilla and buttermilk. Add dry ingredients mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
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1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour sifted
1 tsp. vanilla
Beat eggs add sugar melted butter vanilla and buttermilk. Add dry ingredients mix well. Cover. Store in refrigerator overnight. Roll dough about 1/2 inch thick cut out. Fry in hot lard or shortening until brown. Makes 3 dozen.
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Baked Pancakes
1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a sleep-over.
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1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Mix these together in pan over low heat until butter is melted. Pour into a 9-inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package. Spoon batter over syrup mixture. Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate. A favorite breakfast for when the kids have a sleep-over.
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Apple Pancakes
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple pared and sliced
1/2 c. pancake mix
Melt butter combine apple sugar and cinnamon heat together until bubbly. Combine pancake mix 1 tablespoon sugar baking powder egg milk and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
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2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple pared and sliced
1/2 c. pancake mix
Melt butter combine apple sugar and cinnamon heat together until bubbly. Combine pancake mix 1 tablespoon sugar baking powder egg milk and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
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Crescent Chocolate Chip Cheese Cake
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls press to seal. Mix cream cheese sugar egg yolk and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes until golden brown. Remove frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. --FROSTING--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood
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2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls press to seal. Mix cream cheese sugar egg yolk and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes until golden brown. Remove frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. --FROSTING--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares. Cheryl Wood
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Dirt Cake
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender or food processor 1 large bag of Oreo cookies set aside. Cream together 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot layer the cookie mixture then the pudding mixture then the cookie mixture and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
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1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender or food processor 1 large bag of Oreo cookies set aside. Cream together 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot layer the cookie mixture then the pudding mixture then the cookie mixture and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower in top.
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Dirt Cake
Need a planter put lid in bottom of planter to keep cake from dripping out. Use planter only for this dessert. 1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at
Krogers)
Crush cookies cream and all cookies together and set aside. Cream together 4 tablespoons butter one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.
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Need a planter put lid in bottom of planter to keep cake from dripping out. Use planter only for this dessert. 1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at
Krogers)
Crush cookies cream and all cookies together and set aside. Cream together 4 tablespoons butter one 8 ounce package of cream cheese and 1 cup of powdered sugar. Mix in 3 1/2 cups of milk 2 packages of French vanilla pudding and 12 ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom of planter and then a layer of cream mixture and repeat and make sure your last layer is cookie crumbs. Put in refrigerator overnight. Before serving have a special artificial flower you insert in middle of cake. Looks like a flower arrangement but only its to eat.
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