Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 3 large eggs 1 1/3 c. sugar 1/2 c. canola oil 1/2 c. orange juice 1 tsp. almond extract 2 1/2 c. all-purpose flour 2 tsp. ground cinnamon 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 tsp. ground cloves 1 1/2 c. shredded zucchini FROSTING: 1 c. packed brown sugar 1/2 c. butter, cubed 1/4 c. 2% milk 1 tsp. vanilla extract 1 1/2-2 c. confectioners' sugar Directions: Preheat oven to 350 degrees. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. Fill paper-lined muffin cups 2/3 full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Ingredients: 1 pkg. (18 1/4 oz.) devil's food cake mix 3/4 c. shortening 2/3 c. confectioners' sugar 1 c. marshmallow creme 1 tsp. vanilla extract 2 cans (16 oz. each) chocolate frosting Directions: Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely. Meanwhile, in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.
Ingredients: 2 1/2 c. flour 1/2 c. cocoa powder 1 tsp. baking soda 1/2 tsp. salt 1 c. butter, softened 2 c. sugar 4 eggs 1 c. sour cream 1/2 c. milk 1 bottle (1 oz.) red food coloring 2 tsp. vanilla extract Vanilla cream cheese frosting Directions: Mix flour, cocoa powder, baking soda and salt; set aside. Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed. Spoon into paper-lined muffin cups, filling each 2/3 full. Bake in preheated 350 degree oven for 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with vanilla cream cheese frosting. Vanilla Cream Cheese Frosting 1 pkg. (8 oz.) cream cheese, softened 4 Tbsp. butter, softened 2 Tbsp. sour cream 2 tsp. vanilla extract 16 oz. confectioners' sugar Mix together cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Ingredients: 1 pkg. (18 1/4 oz.) light yellow cake mix 1 pkg. (3.4 oz.) instant lemon pudding mix 1 3/4 c. water 3 egg whites 3/4 c. cold skim milk 1/2 tsp. lemon extract 1 pkg. (1 oz.) instant sugar-free vanilla pudding mix 1 carton (8 oz.) frozen light whipped topping, thawed Directions: In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 9x13 baking pan coated with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool. In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.
Ingredients: 1/2 c. butter-flavored shortening 1 c. sugar 2 eggs 1 tsp. vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. (8 oz.) sour cream 1 3/4- 2 c. chopped peeled tart apples TOPPING: 3/4 c. packed brown sugar 1 tsp. ground cinnamon 2 Tbsp. cold butter or margarine 1/2 c. chopped walnuts Directions: In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to 2 greased 8 inch square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
Ingredients: 1 1/2 c. miniature marshmallows 2 c. all-purpose flour 2 c. sugar 1 tsp. baking soda 1 c. butter, cubed 1 c. cherry-flavored cola 3 Tbsp. baking cocoa 2 eggs 1/2 c. buttermilk 1 tsp. vanilla extract FROSTING: 3/4 c. butter, softened 1 c. confectioners' sugar 1 jar (7 oz.) marshmallow cream 2 Tbsp. frozen cherry-pomegranate juice concentrate, thawed Fresh sweet cherries with stems Directions: Preheat oven to 350 degrees. Line bottoms of two greased 9 inch round baking pans with parchment paper; grease paper. Divide marshmallows between pans. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine the butter, cola and cocoa; bring juice to a boil, stirring occasionally Add to flour mixture, stirring juice until moistened. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to the flour mixture; whisking constantly. Pour into the prepared pans, dividing batter evenly (marshmallows will float to the top). Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire racks; remove parchment paper. Cool completely. For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow cream and juice concentrate on low speed just until blended. Place one cake layer on a serving plate; spread top with 1 c. frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Ingredients: 1 c. water 1 c. mayonnaise 1 tsp. vanilla extract 2 c. all-purpose flour 1 c. sugar 3 Tbsp. baking cocoa 2 tsp. baking soda FROSTING: 1/2 c. packed brown sugar 1/4 c. butter, cubed 2 Tbsp. milk 1 3/4 c. confectioners' sugar Directions: In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended. Pour into greased 9 inch square or 11x7 baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1/2 c. warm water (110-115 degrees) 3/4 c. sugar, divided 1/2 c. butter, softened 1/2 c. warm 2% milk (110-115 degrees) 2 egg yolks 1 1/4 tsp. salt 1 tsp. grated lemon peel 1/4 tsp. ground nutmeg 3 1/4-3 3/4 c. all-purpose flour 1 tsp. ground cinnamon 1 egg, beaten GLAZE: 1 1/2 c. confectioners' sugar 2 tsp. lemon juice 2-3 Tbsp. water Green, purple and yellow sugars Directions: In a large bowl, dissolve yeast in warm water. Add 1/2 c. sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x10 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg. Bake at 375 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugar;.
Ingredients: 1 yellow cake mix (regular size) 1 pkg. (3.4 oz.) instant coconut cream pudding mix 1/4 c. poppy seeds 1/2 tsp. coconut extract FILLING: 2 c. 2% MILK 1 pkg. (3.4 oz.) instant pudding mix TOPPING: 1 carton (8 oz.) frozen whipped topping, thawe 1/4 c. instant coconut cream pudding mix 3 Tbsp. 2% milk 1/2 tsp. poppy seeds Directions: Grease a 9x13 baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes. For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving.
Ingredients: 1/2 c. cream cheese 2 Tbsp. sugar 1 1/2 c. frozen whipped topping, thawed 1 pkg. (16 oz.) prepared coffee cake Directions: Mix cream cheese and sugar in a medium bowl with a whisk until blended. Stir in whipped topping. Cut cake horizontally in half; fill with cream cheese mixture.
Ingredients: 2 pkgs. cake mix of your choice (regular size) Vanilla and chocolate frosting Green mist food color spray, optional Assorted decorations: Starburst candies, red Fruit Roll-Ups, red coarse sugar, Dots, regular and miniature peanut butter cups, chocolate jimmies, large and small gumdrops, Dum Dum pops, miniature candy canes, clear and blue rock candy, cake and waffle ice cream cones, multicolored sprinkles, green colored sugar, miniature marshmallows, round peppermints and conversation hearts Directions: Line two 9x13 baking pans with waxed paper and grease the paper. Prepare cake batter; pour into prepared pans. Bake according to package directions. Cool for 15 minutes before removing from pans to wire racks to cool completely; remove waxed paper. Level tops of cakes; place side by side on a covered board. Frost top and sides of cake with vanilla frosting; mist with food color spray if desired. With Candy Land board as your guide, form a path using Starburst candies. With vanilla frosting, pipe "Happy Birthday" on candies. With chocolate frosting, make an arrow; pipe "Start" on the arrow with vanilla frosting. For the mountain/ gumdrop pass, use a red Fruit Roll-Up, red coarse sugar and Dots. For forests, add peanut butter cups topped with chocolate frosting, chocolate jimmies, gumdrops, Dum Dum pops, candy canes and rock candy. For castle; pipe vanilla frosting into ice cream cones. Garnish with Dots and sprinkles. Between the pathways, add green colored sugar, sprinkles, miniature marshmallows, peppermints and conversation hearts. Pipe additional frosting to fill in spaces; top with sprinkles. Pipe vanilla frosting around base of cake; place peppermints around top edge of cake. Note~ This cake is best eaten the day it is prepared.
Ingredients: 1 box yellow cake mix 1 can (21 oz.) blueberry pie filling 1 large can crushed pineapple, drained 1 c. fresh blueberries 1/2 c. shredded coconut (optional) 1 stick butter Directions: Preheat oven to 375 degrees. Spread the can of blueberry pie filling at the bottom of a 9x13 cake pan. Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries. Evenly sprinkle the dry cake mix over the top of the fruit. Melt 3/4 of the stick of butter and drizzle over the cake mix. Thinly slice the rest of the stick of butter and randomly place the sliced butter pieces on any dry cake mix still showing. Sprinkle the rest of the fresh blueberries on top of the cake mix. Bake for 40-45 minutes or until the cake topping is golden brown.
(Courtesy of Bicentennial Cookbook) Ingredients: 2 cans mandarin oranges, with liquid 2 c. sugar 2 c. flour 2 eggs 1 tsp. baking soda 1/2 tsp. salt 1 tsp. vanilla Directions: In a large bowl, combine all ingredients; mix until well-blended, about 3 minutes with an electric mixer. Mixture will be quite thin. Pour mixture into a greased 9x13 cake pan. Bake at 350 degrees for 35 minutes.
(Courtesy of Paula Deen) Ingredients: Confectioners' sugar, for dusting apns 8 (1 3/4 oz. each) Milky Way bars 1 1/2 c. (3 sticks) butter 2 c. granulated sugar 4 eggs, well-beaten 2 1/2 c. all-purpose flour 1/4 tsp. baking soda 1 1/4 c. buttermilk 1 c. chopped pecans 1 tsp. vanilla extract ICING: 2 1/2 c. granulated sugar 1 c. evaporated milk 1 c. marshmallow cream 1/2 c. (1 stick) butter 6 oz. chocolate chips 1 c. chopped pecans Directions: Preheat oven to 325 degrees. Grease 3 (9 inch) cake pans and dust them with confectioners' sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from the heat and let cool. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30-40 minutes, or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans, and place on cooling racks. While the cake cools, prepare the icing. Combine the sugar and evaporated milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips; stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the cake.
(Courtesy of Food Writers Favorites) Ingredients: 1 pkg. (18 1/2 oz.) German chocolate cake mix 1 c. chopped pecans 1/3 c. plus 1/2 c. evaporated milk, divided 3/4 c. butter, melted 60 vanilla caramels, unwrapped (one 14 oz. package) 1 c. semisweet chocolate morsels Directions: In a large mixing bowl, combine dry cake mix, pecans, 1/3 c. evaporated milk and melted butter. Press half of the batter into the bottom of a 9x13 glass baking dish. Bake in a preheated 350 degrees oven for 8 minutes. In the top of a double boiler over simmering water, melt caramels with remaining 1/2 c. evaporated milk. When caramel mixture is well-mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350 degrees oven and bake 18 minutes. Let cool before cutting into squares.
Ingredients: 1 c. vegetable oil 2 c. sugar 3 eggs 3 c. flour 1 tsp. baking soda 2 tsp. vanilla 1 c. chopped pecans 3 c. chopped and peeled apples FROSTING: 1/2 c. butter 1 c. brown sugar, packed 1/4 c. evaporated milk 1/2 tsp. vanilla Directions: Preheat oven to 350 degrees. Grease a 9x13 baking pan. Combine oil, sugar and eggs. Stir in flour and baking soda. Add vanilla, pecans and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Prepare frosting. Boil all frosting ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.
Ingredients: 2 c. all-purpose flour 2 c. sugar 1 tsp. baking soda 1/2 tsp. salt 1 c. butter 1 c. water 1/4 c. baking coca 1/2 c. sour cream 2 large eggs FROSTING: 1/4 c. butter 3 Tbsp. milk 2 Tbsp. baking cocoa 2 c. confectioners' sugar 1/2 tsp. vanilla extract 18 Oreo cookies Black decorator's icing or gel 9 cream-filled oval vanilla sandwich cookies 1 c. whipped topping Pumpkin candies and gummy worms, optional Directions: In a bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan combine butter, water and cocoa; bring to a boil over medium heat. Add to flour mixture; beat well. Beat in sour cream and eggs. Pour into a greased 9x13 baking pan. Bake at 350 degrees for 35-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a saucepan, combine butter, milk and cocoa; bring to a boil. Remove from the heat; stir in sugar and vanilla. Pour over warm cake. Crumble chocolate cookies; sprinkle over frosting while still warm. Cool completely. For tombstones, use icing to decorate vanilla cookies with words or faces; place on cake. For ghosts, make mounds of whipped topping; use icing to add eyes and mouths as desired. Refrigerate for at least 1 hour. Just before serving, add pumpkins and gummy worms, if desired.
Ingredients: 1/2 c. (4 oz.) cream cheese 2 Tbsp. sugar 1 1/2 c. thawed Cool Whip whipped topping 1 pkg (16 oz.) prepared coffee cake Directions: Mix the cream cheese and sugar in a medium bowl with a whisk until blended. Stir in Cool Whip. Cut cake horizontally in half; fill with cream cheese mixture.
Ingredients: 1 pkg. white cake mix (regular size) 1 3/4 c. cold root beer, divided 1/4 c. canola oil 2 large eggs 1 envelope whipped topping mix (Dream Whip) Directions: In a large bowl, combine cake mix, 1 1/4 c. root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.
Ingredients: 1 box Devil's food cake mix 1 can (15 oz.) pumpkin (not pumpkin filling) 1/2 c. chocolate chips 1/2 c. water Directions: Combine all ingredients and divide into 24 cupcake papers or greased cupcake tins. Bake 350 degrees for 25 minutes.
