I have over 14000 recipes in my cooking group. Lots of desserts all easy to find.
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You could make this is a couple loaf pans if you wanted
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
CHOCOLATE PEANUT BUTTER CUPCAKES
1 CAKE MIX, ANY CHOCOLATE ONE
1 CONTAINER OF HOMEESTYLE VANILLA FROSTING
1/2 CUP CREAMY PEANUT BUTTER
15 MIN. PEANUT BUTTER CUPS UNWRAPPED AND CUT IN HALF
Preheat oven to 350
Place cupcake papers in tin
Prepare and bake and cool cupcakes
Combine frosting and peanut butter
Stir till smooth
Frost cupcake
Place cut p.b. cup cut side down on top of each cupcake
STRAWBERRY CHEESECAKE CUPCAKES
24 paper liners
FOR THE CHEESECAKE BATTER
2 packages (8 ounces each) cream cheese, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
FOR THE YELLOW CUPCAKE BATTER
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup milk, at room temperature
FOR SERVING
24 whole strawberries
1 1/3 cups apple jelly
Preheat oven to 350 degrees F. Place paper liners in all wells of two 12-cup cupcake tins.
TO MAKE THE CHEESECAKE BATTER
In a large bowl with an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Add confectioners sugar and vanilla extract and beat until smooth and creamy, about 3 minutes, scraping down the bowl once or twice; set aside.
TO MAKE THE YELLOW CUPCAKE BATTER
Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
TO MAKE THE CUPCAKES
Divide the Yellow Cupcakes batter among the 24 cupcake wells. Top with cheesecake batter, dividing equally over the cake batter.
Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color. Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.
Remove cupcakes from tins and place on jelly-roll pan to catch drips from subsequent topping. Rinse and pat strawberries dry. Hull them, then slice from top to bottom in very thin slices the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive patterns you like - a flower, straight across, fan-shaped.
Heat jelly in a small saucepan over low heat or in microwave until very fluid. Brush jelly over strawberries and cupcake surface. Chill to set jelly. Cupcakes are ready to serve.
Makes 24
GIANT SNICKERDOODLES
1 c. butter, softened
1 1/2 c. granulated sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. granulated sugar
2 tsp. ground cinnamon
In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.
In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.
In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375 degrees for 12-15 minutes. Transfer to wire racks to cool.
OATMEAL RAISIN DROPS
2 1/2 DOZ COOKIES
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cup oats
1 1/4 cup raisins
Preheat oven to 375
Cream together, sugars, eggs, and vanilla
Stir in flour, salt, baking soda, and oats
Mix well
Stir in the raisins
Drop by tablespoons on a lightly greased cookie sheet
Bake for 10 min
Remove to cool
Banana Nut Bread with Yellow Cake Mix
I have made this a lot. This is really a great banana bread - easy and moist. Everyone who loves banana bread should give this a try.
1 (18.25 ounce) box yellow cake mix
3 eggs
1/3 cup oil or applesauce (your choice, tastes
great made both ways)
3 to 5 ripe mashed bananas
1 cup chopped pecans or walnuts
Heat oven to 350 degrees F.
Mix mashed bananas with eggs, oil or applesauce if using cake mix and nuts.
Pour into 2 greased and floured loaf pan or a Bundt pan and bake for approximately 30 to 35 minutes, depending on your oven. Remove from oven and let cool 10 minutes, then remove to a wire rack to cool completely.
NOTE Bundt pan, bake approximately 45 minutes
MONKEY BREAD
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nts, raisings or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.
Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve
HAWAIIAN PINEAPPLE BANANA BREAD
Yield 2 Servings
3 c Flour
2 c Sugar
1 ts Baking soda
1 ts Cinnamon
3/4 ts Salt
1 c Pecans -- chopped
3 Eggs -- beaten
1 c Oil
2 c Mashed bananas -- (about 5)
2 ts Vanilla extract
1 cn Crushed pineapple -- (8
Oz)-- drained
In a large bowl, combine the flour, sugar, baking soda, cinnamon, and
salt; stir in pecans. In a separate bowl, combine remaining
ingredients; mix well. Pour wet mixxture into dry mixture, stirring
just until dry ingredients are moistened. Spoon batter into 2
greased and floured 8x4" loaf pans. Bake for about 1 1/2 hours at
3500. Cool in pan for 10 minutes, then remove from pans. In Hawaii
they'd use macadamia nuts, but pecans or walnuts work just as well.
Very Cherry Nut Bread
Source Midwest Living Magazine, August 1998
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
3 tablespoons cooking oil
1/2 teaspoon almond extract
1 cup maraschino cherries, well drained, coarsely chopped
2/3 cup almonds, chopped
Lightly grease a 9 x 5 x 3-inch loaf pan and set aside.
In large mixing bowl, stir together flour, granulated sugar, brown sugar, baking powder and salt.
In small bowl, stir together egg, milk, cooking oil and almond extract until well combined.
Add egg mixture to dry mixture all at once. Stir till just moistened. Fold in the maraschino cherries and chopped almonds. Pour batter into prepared pan.
Bake in a 350 degree F oven for 1 hour or until a wooden wooden pick inserted near center comes out clean. Cool in loaf pan on wire rack 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight before slicing