Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Turtle Cake

Ingredients

14 oz pkg caramels
1 box german chocolate cake mix
2/3 cup evaporated milk
12 oz pkg chocolate chips
1 1/2 stick butter or margarine
1 cup nuts

How to prepare

Unwrap caramels and set aside. Mix cake mix with 1/3 cup milk and melted butter, with spoon. Spread half the batter in ungreased 9 X 13 pan.
Bake this for 7 min at 350

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Sour Cream Coffee Cake 3

Ingredients

1/2 cup shortening
3/4 cup sugar
1 tbsp vanilla
3 lg eggs
2 cup flour, sifted
1 tbsp baking powder
1 tbsp baking soda
1/2 pt sour cream
6 tbsp butter, softened
1 cup light brown sugar,
firmly packed
2 tbsp cinnamon
1 cup nuts, chopped (walnuts or pecans)

How to prepare

Prepare a 10″ bunt pan. Grease the pan and cut a circle of waxed paper to cover the bottom.
Preheat oven to 350

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White chocolate cappuccino mousse

Ingredients

3/4 cup heavy (whipping) cream, scalded
6 oz (1 cup) white chocolate chips
1 large egg, room temperature
2 tsp instant espresso coffee powder, dissolved in 1 tbsp boiling water

1/2 tsp ground cinnamon
1/2 tsp orange extract
1 tsp pure vanilla extract
1/3 cup heavy (whipping) cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

How to prepare

1. In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract.
2. With machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth.
3. Chill for about 15 minutes.
4. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours.
5. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.
Makes 4 servings.
Prepared 1/19/95 by edwina gadsby, one of five finalists in our great american dessert contest. From: mike n maty

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Chocolate fondue

Ingredients

1 (12 oz) semi-sweet chocolate bits
2/3 cup sour cream
1/4 cup coffee, orange or mint liqueur
1/4 to 1/2 cup evaporated milk or cream

How to prepare

In heavy saucepan or fondue pot melt chocolate with sour cream over low heat stir Until smooth stir in liqueur thin as necessary with cream or evaporated milk keep Warm over low heat serve with a variety of fresh fruit (strawberries, pineapple, Apple, kiwi, banana, etc ) also good with ladyfingers, angel food cake, or lb Cake fruit and cake are cut into serving size each guest dips his own fruit using a Fondue fork

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Sugar cookies

Ingredients

4 1/2 cups sifted flour
4 tsp baking powder
1 tsp salt
1/2 lb (2 sticks) unsalted butter
2 cups sugar
2 eggs
1/2 cup milk
1/2 tsp vanilla

How to prepare

Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies

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Pecan Cake Roll

Ingredients

4 eggs, separated
1 cup confectioners’ sugar
2 cup ground pecans
1 cup whipping cream
3 tbsp sugar
2 tsp baking cocoa
1/2 tsp vanilla extract
Chocolate shavings and additional confectioners’ sugar, optional

How to prepare

In a mixing bowl, beat egg yolks and confectioners’ sugar until thick, about 5 min.. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). Grease a 15x10x1 in. baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375’F for 10-15 min. or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners’ sugar. Yield: 10-12 servings. Note: This cake does not contain flour.

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Strawberry Pie

Ingredients

1 cup sugar
1 cup water
6 tsp cornstarch
3 oz strawberry Jell-O
1 pint to 1 qt washed and hulled strawberries
9″ baked and cooled pie shell

How to prepare

Bring sugar, water and cornstarch to a boil over med high heat. Add Jell-O, stir until dissolved. Cool and then add strawberries. Refrigerate about 45 min or until it starts to congeal. Put in pie shell and cool completely. Top whip whipped cream or ice cream to serve.

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Shoofly Pie

Ingredients

1 1/4 cup flour
1/2 cup molasses
3/4 cup brown sugar, packed
1 egg
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp ginger
1 cup hot water
1 unbaked pie shell (9)

How to prepare

Combine flour, sugar, salt, and butter in bowl. Cut in butter until crumbly. In another bowl, stir baking soda and hot water. Add molasses, egg, and spices. Beat. Sprinkle 1/3 crumb mixture into pie shell. Pour molasses mixture on top. Sprinkle with remaining crumbs. Bake on bottom shelf of 350

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