Breads & Cakes

Easy Bread Sticks:

1 ½ cup  warm water

1 Tablespoon yeast

1/3 cup sugar

4 cups flour

1 tsp salt

¼ cup butter

Parmesan cheese

Garlic salt

Put water in bowl, sprinkle yeast on top and then sprinkle sugar on top. Let stand until it bubbles. Add flour and salt. Mix and knead for 5 minutes. Place in a 9×13 pan, pressing to fit. Cut with pizza cutter into strips, melt butter and pour over top, sprinkle with parmesan cheese and garlic salt.

Bake at 400 for 10 – 15 minutes.

 

 

 

Lemon Bundt Cake

3 cups of sugar

1 1/2 cups of butter (softened)

5 eggs

3 cups of flour

3/4 cup 7-Up

2 Tsp Lemon Extract

Cream butter, sugar until light & fluffy—Add eggs one at a time. Beat well. Add flour and mix well. Add 7-Up and Lemon Extract. Put in well greased (Crisco) and floured bundt pan.

Cook at 325 for 1 hr 15 min or until the top is golden brown. Have it cool for 15 minutes. Shake the cake loose. Invert—Sprinkle powder sugar.

 

 

 

Gooey Butter Cake

1 box yellow cake mix

2 eggs

1 stick butter or margarine (melted)

*Mix the above and pour (spread) into greased 9×13 pan.

1 8oz pkg. cream cheese

2 eggs

3 cups powdered sugar

Mix the above and pour over cake mixture leaving a slight edge. Bake at 350 for 35-40 minutes. Sprinkle top of cake with powdered sugar.

 

 

 

Colleen’s Pumpkin Roll

3 eggs

1 cup sugar

3/4 cup pumpkin

1 tsp lemon juice

1/2 tsp salt

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

Chopped nuts

Powdered sugar (for towel)

Beat eggs for 5 minutes. Slowly add sugar, pumpkin, and lemon juice. Add remaining ingredients except nuts. Pour into greased and floured jelly roll pan (cookie sheet with sides) 12×10 or 15×10-inch will do. Sprinkle nuts on top. Bake at 375  for 15 minutes. Do not over bake. While mixture is baking, dust a clean dish cloth with powdered sugar. Turn cake out onto prepared cloth. Trim edge of cake if necessary. Starting with long side, tightly roll up cake with cloth. Transfer cake, seam-side down, to a wire rack to cool. When cake is cooling, mix ingredients for filling and set aside. When cake is cooling, mix ingredients for filling and set aside. When cake is cool, unroll; remove cloth. Spread filling over cake to within 1/2-inch of edges. Re-roll cake; place seam-side down on plate. I cut this long roll in 2 pieces, wrap in foil or plastic wrap and freeze. It is easier to slice when frozen.

Filling:

8-oz cream cheese

1 cup powdered sugar

4 Tbsp butter

1/4 tsp vanilla

 

 

 

Cheesecake:

Crust:  1 cup graham cracker crumbs ( or other cookie crumbs)

3 tablespoons sugar

3 tablespoons butter

Mix and press in bottom and sides of a pie plate.

Filling:  2- 8 oz packages of cream cheese

1/3 cup sugar

½ teaspoon vanilla

2 eggs

Blend cream cheese and sugar, add vanilla and eggs and mix until well

blended, pour onto crust. Bake at 350 for 40 minutes, or until center is almost firm.  Refrigerate 3 hours or overnight. Top with fresh or canned fruit.

 

 

 

 

State Fair Funnel Cakes

3 large eggs

1/4 cup sugar

2 cups milk

3 2/3 cups flour

1/2 teaspoon salt

2 teaspoon baking powder

Vegetable oil

Beat eggs and sugar together and then add the milk slowly–beat. Add the dry ingredients and beat until smooth and creamy.

Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.

Move the funnel around to make designs.

Brown on both sides–then immediately remove and drain extremely well.

Top with cinnamon sugar, or powdered sugar as a topping.

 

 

 

Cinnabon Cinnamon Roll Cake
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla
Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

 

 

 

Piece-of-Cake Cornbread (9 servings):

1 pkg yellow cake mix (9 oz)

1 pkg corn muffin mix (8 1/2 oz)

2 eggs

1 cup milk

Honey butter (optional)

In a large bowl, stir together mixes. In medium bowl, beat together eggs and milk. Add to mixes and tir until just combined. Pour into 8-inch square baking pan that has been coated with non-stick cooking spray. Bake in 400*F oven unto wooden pick inserted in center comes out clean (about 30 minutes). If desired, serve with honey butter.

 

 

 

 

Apple Muffins (10-12 muffins):

1 1/2 cup flour

1/2 cup sugar

2 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup milk

1/4 cup shortening

1 egg

1 cup grated apple

Crunch topping:

1/3 cup brown sugar

1/2 tsp cinnamon

Sift dry ingredients in bowl. Add milk, shortening, egg and apple. Mix just to blend. Grease muffin pans and fill 2/3 full. Sprinkle with crunch topping. Bake at 400*F for 25-30 minutes.

 

 

 

 

Grandma’s Banana Bread:

2/3 cup sugar

1/3 cup oil

1 egg

1 cup mashed bananas

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 cup orange juice concentrate

Mix together and pour into loaf pans. Bake at 350* for 35-40 minutes or until pick comes out clean.

 

 

 

 

Monkey Bread:

1 pkg cinnamon bun biscuits

1 cube butter

1/2 cup brown sugar

1/2 cup sugar

2 tbsp cinnamon

Maple/vanilla flavorings

Mix sugar and cinnamon. Cut up biscuits and mix. Grease 8-inch pan and place dough evenly in pan. Mix remaining ingredients and melt together in microwave. Drizzle over bread. Bake for 30 minutes at 350*. Turn upside down and serve!

 

 

 

 

Pumpkin Pie Cake:

1 large can of pumpkin

1 cup sugar

1/2 tsp salt

2 tsp cinnamon

1 yellow cake mix

3 eggs

1 cup of canned milk

1 tsp ginger

1/2 tsp cloves

1 cup margarine

Mix the first ingredients well, and put into greased 9×13 inch pan. Sprinkle 1 dry cake mix over pumpkin mix. Melt margarine. Pour evenly over dry cake mix. Bake 50-60 minutes at 325*F until center comes out clean on knife. Serve warm or cold with whipped cream or ice cream!

 

 

 

 

Grandma Flanigan’s Lemon Pudding Cake:

1 Angel Food Cake Mix

1 regular size lemon pudding (cooked, not instant)

1 container whipped cream

Cook pudding as directed. Set aside to cool. Cut angel food cake into 1-inch cubes. Spoon pudding on cake and top with whipped cream.

 

 

 

Apple Coffee Cake:

Topping (prepare first):

2 tbsp butter

1/3 cup brown sugar

2 cups cored and sliced apples, may be left un-peeled

Dash of cinnamon

Melt butter in medium sauce pan. Add brown sugar and cinnamon. Stir until combined. Add apple slices. Stir and simmer on a low heat while you mix the cake batter.

Cake:

2 cups flour

2 1/4 tsp baking powder

1/2 tsp salt

1/2 cup shortening

1/2 cup sugar

3 eggs

1 cup milk

Combine the flour, baking powder, and salt in a large bowl. Mix shortening and sugar in a separate bowl. Add eggs to shortening and sugar mixture, mixing well after adding each egg. Add dry mixture to the batter  alternately adding the milk. Pour the batter into a greased 9×13 inch baking dish. Spread apple topping over batter. Bake at 350*F for 30-35 minutes.

 

 

 

Alisa McLaws’s Chevy’s Corn Bread:

1 box jiffy corn bread mix

1 cube butter (melted)

1 can creamed corn

Mix melted butter and muffin mix—add creamed corn. Bake in a loaf pan at 350* for 40 minutes. You want edges to be golden—it should be gooey moist inside. Use a scoop or spoon to serve.

 

 

 

Raspberry Swirl Cheesecake (8 servings):

2 (8 oz) pkgs cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla

2 eggs

1 9-inch graham cracker pie crust

3 tbsp red raspberries preserves

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until well blended. Pour into crust. Dot top of cheesecake with preserves. Cut through batter with knife several times for marble effect. Bake at 350*F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with whipped cream and raspberries.

Option: For a Peaches and Cream Cheesecake, substitute 1/4 cup peach preserves for red raspberry preserves.

 

 

 

 

Luscious Lemon/Key Lime Cheesecake (8 servings):

2 (8 oz) pkgs cream cheese, softened

1/2 cup sugar

1 tbsp fresh lemon juice (or 2 tbsp fresh lime juice)

1/2 tsp grated lemon peel (or 1 tsp grated lime peel)

1/2 tsp vanilla

2 eggs

1 9-inch graham cracker pie crust

Mix cream cheese, sugar, juice, peel and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into pie crust. Bake at 350*F, for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Garnish with whipped cream and lemon (or lime) slices.

 

 

 

Crème Brulee Cheesecake (8 servings):

2 (8 oz) pkgs cream cheese, softened

1/2 cup sugar

1 tsp vanilla

2 eggs

1 egg yolk

1 9-inch graham cracker pie crust

1/2 cup packed brown sugar

1 tsp water

Mix cream cheese, granulated sugar and vanilla at medium speed with electric mixer until well blended. Add eggs and egg yolk; mix until blended. Pour into crust. Bake at 350*F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4-6 inches from heat 1-1 1/2 minutes or until topping is bubbly.

 

 

 

Easy Fruit Crisp “Dump” Cake (16 servings):

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, undrained

1 pkg Betty Crocker Super moist Yellow cake mix

1/2 cup margarine, butter or spread, melted

Heat oven to 350*F. Spread pie filling and pineapples in ungreased rectangular pan, 13x9x2 inches. Stir together cake mix (dry) and margarine in large bowl until crumbly. Sprinkle evenly over fruit. Bake for 35-40 minutes or until light brown. Serve warm or cool.

High Altitude (3500-6500): Bake 40-45 minutes.

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