LOOKING for: Banana Flip Snack Cakes!
donnalovesblue
15 years ago
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15 years agonodakgal
15 years agoRelated Discussions
LOOKING for: Carrot pound cake
Comments (2)I make a carrot cake that has half the amount of oil that other carrot cakes have. It also contains crushed pineapple though. You could sub the drained pineapple for an equal amount of chopped apples, or thick applesauce. I'll paste thew hole recipe here....but you can leave off the glaze and the frosting for breakfast...or not.;-) Carrot cake Julie T�s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake....See MoreLOOKING for: Paula's Gooey-Butter Cakes?
Comments (7)I've got more variations of this recipe too. Here they are: GOOEY BUTTER CAKE & VARIATIONS 1 pkg. yellow cake mix, with butter 4 eggs, divided 1 stick (1/2 cup) butter, softened 1 Tblsp. water 8 oz. cream cheese, softened 16 oz. confectioners sugar 1 tsp. vanilla extract Mix cake mix, 2 eggs, butter, and water. Pour into a greased 13x9 pan. Mix cream cheese, confectioners sugar, 2 eggs, and vanilla with mixer and spread over batter in pan. Bake at 350° F. degrees for 45-50 minutes. Dust with confectioners sugar. Variations: Try using lemon or chocolate cake mix instead of the yellow. Also, try using a spice cake mix and adding rum extract to the filling instead of vanilla. CHOCOLATE MARBLE GOOEY BUTTER CAKE Crust: 1 pkg. plain yellow cake mix 8 Tblsp. (1 stick) butter, melted 1 large egg Filling: 1 pkg. (8 oz.) cream cheese, softened 2 large eggs 1 tsp. vanilla extract 8 Tblsp. (1 stick) butter, melted 1 lb. box confectioners sugar 1 cup semisweet chocolate chips Preheat oven to 350° F. Grease a 13- x 9- x 2-inch pan. For the crust, place cake mix, melted butter, and egg in a large mixing bowl. Blend on low speed for 2 minutes. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the prepared pan, until the top is smooth. Set aside. For the filling, place the cream cheese mixing bowl. Beat on low speed until fluffy. Add eggs, vanilla, and melted butter and beat until smooth. Add confectioners sugar and beat until smooth. Place chocolate chips in small microwaveable bowl. Heat, one minute at a time, until chips are melted and smooth. Measure out 1 cup of the cream cheese mixture and fold it into the chocolate, stirring so the batter becomes well combined and all one color. Set aside. Pour remaining filling on top of crust and spread evenly. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a knife. Bake at 350° F. for 45 to 47 minutes. The center may still jiggle when you shake the pan, this is okay. Cool and cut into squares to serve. Store, covered, at room temperature for up to 4 days or in the refrigerator up to 1 week. You may freeze this, wrapped in foil, for up to 6 months. Thaw overnight before serving. Source: The Cake Mix Doctor by Anne Byrn....See MoreLOOKING for: Snack Ideas...in Baggies
Comments (11)How about: CAJUN BAGEL CHIPS 6 plain unsliced bagels 1/2 cup margarine or butter, melted 1/4 tsp. dried thyme, crushed 1/4 tsp. onion salt 1/8 to 1/4 tsp. ground red pepper 1/8 tsp. black pepper 1/8 tsp. garlic powder Preheat oven to 400ú F. Cut each bagel vertically into 1/8-inch-thick slices. In a small bowl stir together melted margarine or butter, thyme, onion, salt, red pepper, black pepper, and garlic powder. Brush one side of bagel slices with margarine mixture. Arrange slices in a single layer on baking sheets. Bake for 5 to 6 minutes or till top edges are crisp. Turn chips over. Bake about 4 to 5 minutes longer or till crisp. Cool on a wire rack. For giving as a gift, place chips in clear plastic gift boxes or bags. Makes about 60 chips, 2 gifts. Basil-Garlic Bagel Chips: In a small saucepan combine 2 cloves crushed garlic, 1/4 cup olive oil, and 1/4 cup margarine or butter. Cook over medium heat till margarine is melted. Remove from heat; let stand 30 minutes. Remove garlic. Stir in 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed. Brush on bagel slices and bake as above. HERBED CHEESE-AND-CRACKER BITS 2 (10-1/2 oz.) boxes Ritz Bits cheese crackers (not peanut butter flavor) 1/2 cup vegetable oil 1 (1 oz.) pkg. Hidden Valley Original Ranch salad dressing mix 1 heaping Tblsp. dried dill 1 tsp. garlic powder 1 tsp. celery salt Place the crackers in a large sealable freezer container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator. Recipe courtesy Paula Deen. MELANIEâÂÂS SUGARED PEANUTS 1 cup sugar 1/2 cup water 2 cup raw Spanish peanuts (the kind with the red skins on them) Preheat oven to 300ð F. Combine water and sugar in a saucepan over medium heat. Cook until sugar is completely dissolved. Stir in peanuts and continue to cook over medium heat until peanuts are completely sugared (no syrup remains). Pour peanuts onto an ungreased baking sheet (I use a jellyroll pan so none of those critters escape) and spread out as much as possible. Bake for about 20-30 minutes, stirring every 5 minutes. Allow to cool and break any chunks apart. Store in an airtight container. Recipe courtesy of Melanie Warren....See MoreLOOKING for: Banana chip ideas
Comments (4)- I add broken banana chips to a plain oatmeal muffin recipe (I'm guessing, 1/3 c. for 6 muffins). - Crush them and add to peanut butter for PB and Banana sandwich. - Just like using them in GORP and oatmeal, you can chop them up a bit and add them to homemade granola. From: Making and Using Dried Foods - by Phyllis Hobson PEANUT-BANANA DROPS 3 c. (750 ml) old-fashioned oatmeal 1-1/4 c. (315 ml) chunky-style peanut butter 1/2 c. (125 ml) honey 1/2 c. (125 ml) butter or margarine 1 c. (250 ml) chopped dried banana slices Spread oats over a baking sheet or jelly-roll pan in a 250°F (120°C) oven. Toss until lightly browned for 15 to 20 minutes, stirring occasionally. Meanwhile, in a heavy skillet, melt peanut butter, honey, and butter or margarine, stirring until smooth. Stir in toasted oats and dried bananas. Drop by rounded spoonfuls onto wax paper. Chill until firm. Store in refrigerator. Makes 4 cozen snacks. -Grainlady...See Moreysop1016
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