I'll share my recipe, if you'll share yours, January 8, 2011

15 years ago

Double Vanilla Mess Cake in a Crock-Pot

I (Laurel) made this cake but forgot the water. It was still delicious, if a little dense. Try it!

This cake has a very intense vanilla flavor, and the texture is incredibly moist and dense, almost like a cheesecake. The edges brown up like a thick soft crust - really delicious. And the only messy part is the top - which is really just a little "unsmooth".

White or Yellow Cake Mix - 1 package

Sour Cream - 16 oz.

Instant Vanilla Pudding Mix - 1 package

Canola Oil - 3/4 cup

Water - 1 cup

Eggs - 4

1. Spray or rub the Crock-Pot with oil.

2. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.

3. Pour the vanilla mixture into the Crock-Pot and turn on to Low.

4. Place 4-8 paper towels (or 1 thick kitchen towel) on top and cover with the lid.

5. Cook for 4 hours and check for done-ness by looking at the sides of the cake, which should be browning and separating from the sides of the pot. The top should be moist but firm-looking. You can also insert a knife or long skewer but it will always be a bit moist. If the top still looks gooey and the sides are still really light, it needs to cook some more.

6. Let it cook for another half an hour and check again. I use an old 3 1/2 quart cylindrical Crock-Pot and the cooking time was 5 hours. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)

7. Cool for at least a half an hour or more. The cake stays warm for a long time.

8. When you can�t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.

9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.

10. Your wonderful cake is ready!

Paul and I both thought this cake would taste good with fruit on it - I was thinking canned pineapple for some reason and he was thinking thawed frozen raspberries for another reason. The top wasn�t perfectly smooth so if you are serving guests you may want to sprinkle it with something like chopped nuts. sprinkles or a drizzled thin frosting (but the taste is so intense and rich, you don�t need much of anything).

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn�t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It�s important to make sure the sides don�t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.

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Comments (7)

Jasdip
15 years ago
last modified: 11 years ago
Stir-Fry Almond Chicken (Recipe Lion)

1 pound skinned, boned chicken
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
1 Tblsp soy sauce
1 egg white
1 cup veg. oil
5 slices fresh ginger root
3 green onions, chopped in 1 inch lengths
1 green pepper,
1/2 cup diced whole bamboo shoots
1 tablespoon rice vinegar or white vinegar
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch
1/3 cup Crisp almonds (see below)

Dice chicken into 1 inch cubes. Combine marinade ingred. in a medium bowl; add chicken & mix well. Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned.
Remove chicken with a slotted spoon; drain well and set aside.
Remove oil from wok except 2 Tblsp. Reheat oil over medium heat 30 seconds.
Add ginger, pepper, and bamboo shoots to oil. Stir-fry 1 or 2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil.
Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce.
Add almonds; mix well and serve hot.

Crisp Almonds:
4 cups oil for deep-frying
1 cup almond halves
Heat oil in a wok over medium heat to 350 degrees F.
Add nuts and stir 2-3 minutes until golden brown.
Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using.
Marilyn Sue
15 years ago
last modified: 11 years ago
Apple Biscuits

4 or 5 apples (depends on how many biscuits you have)
1 cup white sugar
1 cup water
1/2 cup margarine
Cinnamon
1 can of biscuits

Peel apples and cut into large pieces. Wrap biscuit around a piece of apple and place in baking dish. Mix sugar water and butter together and boil until sugar is dissolved. Sprinkle cinnamon on top of apples. Pour sugar water mixture on top of biscuits. Bake at 350 degrees for 20 to 30 minutes.

Sue
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I'll share my recipe, if you'll share yours, January 13, 2011
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Blueberry-Sour Cream Coffee Cake Print Prep Time: 20 min. Total Time: 60 min. Makes: 16 servings Ingredients 2 cups Post Selects Blueberry Morning Cereal, slightly crushed 1 tsp. ground cinnamon 2 Tbsp. butter or margarine, melted 2 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup (1 stick) butter or margarine, softened 1 cup sugar 2 eggs 1/2 tsp. vanilla 1 cup sour cream Directions PREHEAT oven to 350Ã¯Â¿Â½F. Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 Tbsp. melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl. BEAT 1/2 cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers. BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm. Tips & Suggestions Size-Wise: At 12 servings, this coffee cake is good to serve as part of a brunch menu. Special Extra: Sprinkle lightly with powdered sugar just before serving. Crunchy Sour Cream Coffee Cake: Prepare as directed, using Post Selects Maple Pecan Crunch Cereal and adding 2 Tbsp. brown sugar to the cereal mixture before sprinkling over batter. from the Post Recipes area Here is a link that might be useful: post cereal recipes
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I'll share my recipe, if you'll share yours, January 26, 2011
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another great one dish meal, this is called Death Chicken because so many people make it and take it to the home of the family when there has been a death. To me it is called Death chicken because it is to die for and you can eat so much you darn near keel over! Death chicken Line a 9 X 13 pan* with 6 or more slices of uncooked bacon ( I use the thick sliced and prefer the one with pepper edge). Pour a cup of uncooked rice over the bacon. On top of the rice put some chicken pieces, skin on (I have made it with boneless skinless too). Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together one can of cream of chicken soup(I use the chicken and mushroom cream soup) and 1 cup of water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and 2 to 3 tablespoons of dried parsley flakes. Pour all that over the chicken and cover the whole deal with HEAVY foil. Cook it at 300 degrees for 2 hours, with no peeking. (I kind of lift the chicken pieces and let some of the soup mix get up under there too) * I spray my dish with pam first
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sandy_in_ia
15 years ago
last modified: 11 years ago
We are having our family Christmas this weekend. Our DIL LOVES onions...son, hates them! LOL So, I found this recipe and she is excited! I only made 3...Dean is sure that I should have make 6! lol

Stuffed Onions

1/2 cup uncooked white rice
6 large Vidalia onions
3/4 pound ground spicy pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.

In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.

Cook sausage over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings. (I used a pan big enough so that I could mix everything together)

In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.

Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
nodakgal
15 years ago
last modified: 11 years ago
Coca-cola sloppy joes

1 lb. ground beef
1 medium onion chopped
1 1/2 tablespoon flour
1 c. coca-cola
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1 TBSP worchestershire sauce
2 level tsp. dry mustard

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Jasdip
15 years ago
last modified: 11 years ago
Merry Christmas Sandy!!!
My brother hates onions in anything, and he can spot them a mile away, so I feel your pain. LOL

Those onions sound awesome. Will you report back how they went over, and if Dean liked them? Sounds like he will!
patti43
15 years ago
last modified: 11 years ago
This would be good for a Superbowl party.

JEZEBEL SAUCE
1 jar (16 to 18 oz) pineapple preserves or apricot preserves
1 jar (16 to 18 oz) apple jelly
1/2 cup horseradish
3 tablespoons dry mustard
2 teaspoons coarsely ground black pepper (optional)
1 (8 oz.) block of cream cheese

Combine all ingredients. Cover and chill. When ready to serve, pour sauce over the cream cheese and serve with crackers. Or serve with ham, chicken or use in sandwiches. Goes with just about anything. Makes 4 cups.
glenda_al
15 years ago
last modified: 11 years ago
I have served that jezebel sauce and it has been a HIT every single time.

Parmesan Couscous

2 cups chicken broth
1 tablespoon butter
1 (10-ounce) package plain, uncooked couscous
1/3 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preparation
Bring 2 cups chicken broth and 1 tablespoon butter to a boil. Stir in 1 (10-ounce) package plain, uncooked couscous; cover and remove from heat. Let stand 5 minutes. Stir in 1/3 cup grated Parmesan cheese, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground pepper. Fluff with a fork, and serve immediately.

I'll share my recipe, if you'll share yours, January 8, 2011

Comments (7)

Jasdip

Marilyn Sue

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sandy_in_ia

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Jasdip

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glenda_al

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