Posted in /Cooking/Desserts/Squares on Sunday, April 02, 2017
Ingredients
1/2 cup butter
1 large egg
1/2 cup cream cheese
1/2 cup condensed milk
Use the recipe for Red Velvet Cake and add a layer of this cheesecake to it!
Directions
- Preheat oven to 350F
- Line a 9 inch baking pan with foil or parchment then spray with cooking spray
- Mix butter with a mixer until smooth
- Mix in cake mix and egg; beat until combined. This can take quite a while depending on your mixer, but it WILL combine nicely
- Press 1/2 of the cake mixture in the bottom of the prepared pan
- Combine the cream cheese with the condensed milk until smooth
- Pour onto the cake mix
- Crumble the remaining dough over the top of the bars, making sure there are no gaps in the top
- Bake for 25-28 minutes until the top is completely baked
- Cool before slicing
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: three 8 inch square pans of 16 pieces.
Ingredients
3 cups water
450 ml Molasses
2 tsp baking soda
1 cup room temperature unsalted butter
2 cups brown sugar
2 eggs
4 1/2 cups flour
1 tsp salt
2 tsp ginger
1 Tbsp cinnamon
2 pinches ground cloves
2 Tbsp baking powder
Directions
- Bring water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm
- Cream together brown sugar and butter. Then add eggs one at a time
- In a separate bowl mix together flour, salt, ginger, cinnamon, cloves and baking powder
- Mix in alternately the flour mixture and water mixture into the butter mixture
- Be sure to scrape the sides of the bowl and mix again to remove any lumps
- Pour your cake batter into prepared cake pans (greased and floured sides with parchment paper on the bottom)
- Bake for 30-35 minutes at 350
- Serve with peach wedge and vanilla ice cream or whipped cream
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don't skip this ingredient)
Directions
- Preheat oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour two round, 9 inch cake pans with shortening and flour.
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with Cream Cheese Frosting when the cakes have cooled completely.
- You can also use the batter from this recipe for Red Velvet Cheesecake Squares
Posted in /Cooking/Desserts/Squares on Sunday, April 02, 2017
This is a crumble top bar and it is a great way to use soft apples.
Read More
Posted in /Cooking/Entrees/Poultry on Saturday, April 01, 2017
The tempura batter is so easy you'll never have to buy tempura batter again.
Read More