dose any one have a funnel cake recipe like the kind you get at the carnival?Funnel cake recipe?
Momma's Fair Funnel Cake Recipe #916
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!Funnel cake recipe?
go to yahoo or google and then type in funnel cake recipe
http://www.cooks.com/rec/doc/0,186,15018鈥?/a>
hope it helps.
Foodtv.com
I make pancake batter from one of those box mixes , add about 1 teaspoon of cinnamon . In a deep skillet heat about two inches of oil Slowly pour batter into oil in a circluar pattern going up and down and back and forth until sufficiant amount is frying . Fry until golden brown and then turn over to cook other side. Drain on paper towels and sprinkle with powdered sugar or cinnamon sugar . Eat while warm yummmmmmmmmmmmmmmmmy
Funnel Cake
A medium funnel is needed for this recipe.
1 cup whole wheat flour
1 1/4 teaspoons salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons honey
1 egg
7/8 cup milk, warm
Oil for deep-frying
Honey or maple syrup
Sift together all the dry ingredients and then add the honey, egg and milk. Beat until smooth. Heat about 2 inches of oil in a large cast-iron skillet, or other heavy pot. To test the correct temperature, drop a small piece of dough into the oil. If it floats to the top and bubbles appear around the edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel to stop up the batter, and then remove finger to pour batter. Using a spiral motion, let the batter pour into the oil. The cakes should look like free-form spiral sculpture. Fry until golden brown, turning once. Drain on paper towels. Drizzle with honey or maple syrup and serve hot. The number of servings depends upon the amount of batter you use for each cake.
Note: We dusted with confectioners' sugar or granulated sugar mixed with cinnamon. We doubled this recipe with excellent results.
yummm go to a carnival they're so much better than homeade probly cauz they add like a gallon of sugar but hell who caresz they're GOOD!
FUNNEL CAKE
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs. Sugar,
3/4 tsp Baking powder,
1 Egg -- beaten,
2/3 cup Milk -- or more as needed,
-Oil for frying, and
Powdered sugar.
-Into a large bowl, sift
-together:
1 1/3 cups Flour,
1/4 tsp Salt,
1/2 tsp Soda,
2 Tbs Sugar -- and
3/4 tsp Baking powder.
-Next, in another bowl,
-blend together:
1 Egg -- beaten, and
2/3 cups Milk -- or more as needed.
Add the liquid ingredients to the dry ones. Beat
until smooth.
Fill a skillet or pan with 1 inch of cooking oil and
heat to a temperature of 375 F. Now cover the small
hole of a clean funnel with a finger. Then fill the
funnel with the batter. Carefully move your finger
away from the hole in the funnel, allowing the batter
to flow into the skillet. Move the funnel to form
patterns with the batter. Fry until golden brown,
about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain. Place on a plate
and sprinkle with powdered sugar. Serve hot. Repeat
the process until all of the batter is used up.
FUNNEL CAKE
3-4 cups all purpose flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.
We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.
Enjoy!
go to foodnetwork.com they have the best recipes to everything
Momma's Fair Funnel Cake Recipe
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil from the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
BE CAREFUL AND DO NOT GET BURNED!!
Thursday, December 31, 2009
Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
I want to surprise my mom with my cake because she is always bragging about how good her cooking is. She needs to realize that im a better cook.Do anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
end recipeDo anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
7-UP Chocolate Chip Pound Cake:
1录 hours 5 min prep
10-12 servings
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
1. Cream butter with an electric mixer.
2. Add sugar and vanilla; beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour and cocoa, blending thoroughly.
5. Stir in 7UP.
6. Fold in chocolate chips.
7. Spoon into a well greased 10-inch tube pan.
8. Bake at 350 for 1 hour.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, cool completely.
Classic 7 UP Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
Lemon Glaze:
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract
For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Let cool.
7 MINUTE LEMON ICING
Serves 8.
Ingredients
鈥?2 large egg whites
鈥?1-陆 cups granulated sugar
鈥?3 Tbsp. cold water
鈥?2 Tbsp. fresh lemon juice
鈥?2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
鈥?1 tsp. lemon zest, grated
Directions
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.
Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
Increase speed to high and beat another 3 minutes.
Remove top of double boiler.
Add vanilla and lemon zest.
Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
7-Up Cake
3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
LEMON GLAZE
2/3 cup powdered sugar
1 tablespoon lemon juice
Cream butter and sugar together for 20 minutes.
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze- mix powdered sugar and lemon juice together.
When cake is cooled, dribble with Lemon Glaze.
Strawberry 7 up Cake
CAKE
1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)
3 eggs
1/4 cup cooking oil (not olive oil)
1/4 cup water
1 cup carbonated lemon-lime beverage, drink (7-Up is best)
TOPPING
1 (3 ounce) box strawberry Jell-O gelatin dessert
3/4 cup boiling water
2-3 tablespoons sugar (or to taste)
3/4 cup cold water
3-4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)
Cool Whip Topping, thawed
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
Transfer cake batter to a prepared baking pan.
Bake for 30-35 minutes, or until cake tests done.
Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.
Poke holes all over cake with a straw.
Drizzle the jello over entire top of cake.
Place the strawberries slices evenly over and covering all the cake.
Refrigerate cake for 2 or more hours.
Just before serving, top cake with Cool Whip topping.
7-UP Chocolate Chip Pound Cake
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
I hope this was helpful,Take Care!!! :)
7-UP POUND CAKE
http://www.bigoven.com/2011_7-UpPoundCak鈥?/a>
http://www.bigoven.com/15584_7-UpSodaPou鈥?/a>
Lemon icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Seven-Up鈩?Pound Cake
INGREDIENTS
1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
--------------------------------------鈥?br>
Lemon Icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
7-UP Pound Cake
* 2 sticks margarine
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 1 teaspoon lemon extract
* 3 cups all-purpose flour
* 1 (7-ounce) bottle 7-UP
PREPARATION:
Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition.Bake for 1 1/2 hours, or until cake tests done.
Light and Easy Lemon Icing
1 (6 oz.) can frozen lemonade concentrate, thawed
1 can sweetened condensed milk
8 oz. container of frozen whipped topping, thawed
3 drops yellow food coloring (optional)
Combine lemonade concentrate and condensed milk in a medium size bowl. Fold in whipped topping and food coloring. Spread on cooled cake. Store cake in refrigerator.
This recipe has been around for years and, judging from its popularity, it will be around for many years to come.
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
end recipeDo anyone have a recipe for a good 7-up pound cake? I also need a recipe for a lemon icing.?
7-UP Chocolate Chip Pound Cake:
1录 hours 5 min prep
10-12 servings
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
1. Cream butter with an electric mixer.
2. Add sugar and vanilla; beat until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour and cocoa, blending thoroughly.
5. Stir in 7UP.
6. Fold in chocolate chips.
7. Spoon into a well greased 10-inch tube pan.
8. Bake at 350 for 1 hour.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan, cool completely.
Classic 7 UP Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 cup 7 UP
For the Glaze:
1/4 cup 7 UP
1/2 cup sugar
Preheat oven to 300掳F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan.
While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.
Lemon Glaze:
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract
For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Let cool.
7 MINUTE LEMON ICING
Serves 8.
Ingredients
鈥?2 large egg whites
鈥?1-陆 cups granulated sugar
鈥?3 Tbsp. cold water
鈥?2 Tbsp. fresh lemon juice
鈥?2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
鈥?1 tsp. lemon zest, grated
Directions
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.
Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
Increase speed to high and beat another 3 minutes.
Remove top of double boiler.
Add vanilla and lemon zest.
Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
7-Up Cake
3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
LEMON GLAZE
2/3 cup powdered sugar
1 tablespoon lemon juice
Cream butter and sugar together for 20 minutes.
Add eggs, 1 at a time, beating after each addition.
Add flour and lemon extract.
Fold in 7-Up.
Pour into well-greased 12-cup Bundt pan or tube pan.
Bake at 325 degrees for 1 to 1 1/4 hours.
Make Lemon Glaze- mix powdered sugar and lemon juice together.
When cake is cooled, dribble with Lemon Glaze.
Strawberry 7 up Cake
CAKE
1 (18 ounce) box strawberry cake mix (Duncan Hines is best!)
3 eggs
1/4 cup cooking oil (not olive oil)
1/4 cup water
1 cup carbonated lemon-lime beverage, drink (7-Up is best)
TOPPING
1 (3 ounce) box strawberry Jell-O gelatin dessert
3/4 cup boiling water
2-3 tablespoons sugar (or to taste)
3/4 cup cold water
3-4 cups fresh sliced strawberries (or one 1-pound package frozen strawberries, drained very well)
Cool Whip Topping, thawed
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Mix ALL cake ingredients together in a bowl; beat well until smooth (about 3 minutes).
Transfer cake batter to a prepared baking pan.
Bake for 30-35 minutes, or until cake tests done.
Cool, and invert (turn over) cake onto a tray large enough to hold the cake.
To make the topping: Dissolve the jello powder completely in boiling water, with the sugar, then add in the COLD water; mix well.
Poke holes all over cake with a straw.
Drizzle the jello over entire top of cake.
Place the strawberries slices evenly over and covering all the cake.
Refrigerate cake for 2 or more hours.
Just before serving, top cake with Cool Whip topping.
7-UP Chocolate Chip Pound Cake
1 1/2 cups softened butter
3 cups sugar
2 teaspoons vanilla
5 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 cup 7-Up soda
1 cup semi-sweet chocolate chips
Cream butter with an electric mixer.
Add sugar and vanilla; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in flour and cocoa, blending thoroughly.
Stir in 7UP.
Fold in chocolate chips.
Spoon into a well greased 10-inch tube pan.
Bake at 350 for 1 hour.
Cool in pan on a wire rack for 10 minutes.
Remove from pan, cool completely.
I hope this was helpful,Take Care!!! :)
7-UP POUND CAKE
http://www.bigoven.com/2011_7-UpPoundCak鈥?/a>
http://www.bigoven.com/15584_7-UpSodaPou鈥?/a>
Lemon icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
Seven-Up鈩?Pound Cake
INGREDIENTS
1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.
--------------------------------------鈥?br>
Lemon Icing
INGREDIENTS
1/2 cup butter
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
DIRECTIONS
Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.
7-UP Pound Cake
* 2 sticks margarine
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 1 teaspoon lemon extract
* 3 cups all-purpose flour
* 1 (7-ounce) bottle 7-UP
PREPARATION:
Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition.Bake for 1 1/2 hours, or until cake tests done.
Light and Easy Lemon Icing
1 (6 oz.) can frozen lemonade concentrate, thawed
1 can sweetened condensed milk
8 oz. container of frozen whipped topping, thawed
3 drops yellow food coloring (optional)
Combine lemonade concentrate and condensed milk in a medium size bowl. Fold in whipped topping and food coloring. Spread on cooled cake. Store cake in refrigerator.
A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Panetonne Bread and Butter Pudding
Fab festive desert:
Use a good quality fruity bought panetonne, slice it and spread a little butter on some of the slices, put it in nice layers in an oven proof dish (I like to cut triangles and overlap them) then pour a couple of beaten eggs mixed with cream over the top. Put a dish on top and weigh it down. Leave it for a while to settle and then take the dish off, dot more butter over the top and cook in a medium to hot oven (depending on what else you're cooking) for 40 mins or so until it looks nice and golden and set. You can sift some icing sugar over the top if you like. Allow to cool slightly and enjoy...A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Make shortbread or other rolled biscuit (cookie) dough and cut out similar stars in increasing sizes (you can buy special sets of cutters). Stick together into a biscuit tree with icing.A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Panettone
Almost every region in Italy has its own Christmas cake, but this Milanese specialty is by far the the most famous and most difficult to make. Panettone is available both in a high, dome-shaped or flat version. Natural yeast (that is, leavened dough) is essential to making a real panettone, because if the cake is made directly from brewer's yeast, its flavor is less delicate. Besides, the process of letting the dough rise must be carried out according to very specific instructions so that the result has a soft and airy texture. In any case, rising time depends on many factors: room temperature, the season, the length of the mixing process, etc. The timing given in the recipe can therefore only be approximate.
1 oz. baker's yeast
3 oz. flour
2 cups flour
7 tbs. sugar
1 whole egg
5 egg yolks
salt
1/2 cup melted butter
6 tbs. raisins, soaked and squeezed
2 oz. candied orange and lemon peel, diced
1 1/2 tbs. butter
Mix the yeast with the flour and as much water as necessary for the dough to be elastic. Wrap in a towel and put into a warm draft-free place (an unlit oven, for example) until doubled in size (it should take approx. 30 mins) and the surface is uneven. Make a small fontana with 4 tbs. flour. Crumble the dough cake on top of it, add 1/2 cup warm water and knead until the dough is elastic. Let rise in a warm place for 3 hours.
Punch down the dough, and then, knead in another 4 tbs. flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks. Mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Let cool.
Make another fontana with the remaining flour. Put in a pinch of salt, the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 mins. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the center. Make a ring around it with a rectangular piece of cardboard and let rise in a warm place for at least 6 hours or until the dough has doubled in size.
Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the middle. Cook the panettone in a pre-heated 400潞F oven for 40-45 mins. The cake is ready when a skewer inserted in the center comes out dry.
Vanilla-Berry Trifle
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
40 NILLA Wafers, divided
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling
2 cups mixed berries (sliced strawberries, raspberries and blueberries)
SPOON whipped topping into 2-1/2-qt. trifle bowl or clear glass serving bowl. Using back of spoon, spread whipped topping onto bottom and up side of bowl. Gently press 16 of the wafers into whipped topping around side of bowl.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding evenly into prepared bowl; top with layers of half each of the remaining wafers and berries. Repeat layers; cover.
REFRIGERATE at least 3 hours or until wafers begin to soften. Store leftover trifle in refrigerator.
Mini Jello Trifle Bites
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin
3 slices (3/4-inch thick each) fat free pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup powdered sugar
1 cup thawed COOL WHIP LITE Whipped Topping
1 tsp. grated lemon peel
PLACE foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
FILL pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
I also make my own festive cake. It is a Jello cake. Bake one white cake according to directions. When cake is cooled poke holes all over with a fork. Being careful not to tear up the cake as you go. Use a large box of your favorite flavor Jello (I use strawberry, it's pretty and delicious). Mix the jello packet with 1 1/2 cups HOT water then pour over top of the cake. Refrigerate to cool and ';frost'; with Cool Whip just before cutting/serving. This one is always a hit at my house. Good luck!
got this from good food! gonna make it this crimbo.
Make 6 ice cream balls (good quality ice dream, vanilla) then place them on a tray and stick in the freezer until really hard.
Then get a good hand full of Xmas pudding, place in between 2 sheets of cling film and roll out until thin (make sure there are no holes) do this six times too.
wrap the pudding around the hard ice cream balls and make sure the ice cream is completely covered. Then place back into the freezer until hard.
Get some ready made filo pastry, then wrap one sheet, then another round the Christmas pudding balls, sealing at the top with some melted butter.
When all 6 of your parcels are ready, put them back in the freezer (they can stay there for about a month).
Then when ready to cook them, turn your oven to the hottest temp it will go, place the parcels on a non stick tray and bake for 8 - 10 mins until the pastry is golden and the pudding is cooked!
Then serve!
alcohol cake
A Yule Log - chocolate swiss roll, filled with cream or chestnut puree, covered with chocolate fudge icing - use a fork to make it look like the bark of a log - sprinkle with icing sugar (snow).
Or a Trifle.
a Jello Poke cake with red %26amp; green jello..... It's very moist and festive looking. Yummy!
1 duncan hines white cake mix
1 (3 ounce) box strawberry Jell-O gelatin dessert (or any flavor)
1 3/4 cups boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 Cool Whip
fresh strawberries, garnish
Bake cake according to package directions in 13 x 9 pan (use all egg whites).
Cool awhile.
Dissolve jello in boiling water.
Poke holes all over cake with large utility fork.
Spoon jello evenly over cake.
Refrigerate at least a couple of hours.
Prepare pudding as directed on package for pudding.
Chill awhile.
Spread pudding evenly over cake.
Chill.
Spread Cool Whip over top of cake and garnish with strawberries.
Get a plain sponge and cover it with icing and make it festive by putting on cake decorations
OR
Chocolate Log
Peppermint Pinwheel Pie
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
6 small candy canes (about 1/4 cup crushed)
3/4 cup semi-sweet chocolate morsels
1 package (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed, divided
1/2 cup milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1. Preheat oven to 425掳F. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Place candy canes in resealable plastic food storage bag; crush. Cut 8-inch circle of Parchment Paper; set aside. Place chocolate in small micro-cooker. Microwave, uncovered, on HIGH 1 minute, stirring after each 20-second interval until chocolate is melted and smooth. Spread half of the chocolate over bottom and halfway up sides of crust; set aside.
3. Pour remaining chocolate onto parchment paper circle. Immediately spread chocolate into a 6-inch circle. Sprinkle crushed candy over chocolate, pressing lightly into chocolate. Place parchment circle on a chilled platter for 1-2 minutes or until chocolate is set and surface is dry to the touch. (Or, place chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate to cool too long or it will crack when cut. Remove parchment from platter and place on cutting board. Cut chocolate circle into 12 even wedges; chill on parchment until set.
4. In a bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk until smooth. Fill a decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to batter bowl; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly using Large Spreader.
5. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment, slide large spreader between chocolate and parchment, gently separating triangles. Place one triangle, with point toward center, against each rosette. Chill 30 minutes. Slice and serve.
Gingerbread Yule Log
3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.
In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.
Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.
Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.
Bake at 375F for 9-12 minutes 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 a wire rack
Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.
Yield: 10 servings.
Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
eggnog cream (below)
powdered sugar
Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft.
Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Makes 10-12 creampuffs.
Eggnog Cream:
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
1/4 tsp ground ginger
2 cups whipping (heavy) cream
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.
Pumpkin Gingerbread Trifle RecipE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
TURTLE CHEESECAKE
INGREDIENTS
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
EGGNOG CHEESECAKE
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Eggnog pie, Caramel apple pie, apple pie, eggnog cake, pumpkin pie. Check out my most recent answers, and you'll find an apple pie recipe or two.
Pumpkin Eggnog Pie
Always welcome duing the holiday season, and all during the autumn and winter.
1 9inch pie
55 min 15 min prep
1 9'; unbaked pie shell
1 (16 ounce) can pumpkin
1 1/2 cups prepared eggnog
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla extract
sweetened whipped cream
Preheat oven to 425 degrees F.
In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
Remove from oven and cool.
Serve topped with sweetened whipped cream.
S'more Cheesecake
Recipe Rating:
Prep Time: 30 min
Total Time: 5 hr 25 min
Makes: 16 servings
10 HONEY MAID Honey Grahams, divided
3/4 cup plus 3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
2 cups JET-PUFFED Miniature Marshmallows, divided
1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, divided
PREHEAT oven to 325掳F if using a silver 9-inch springform pan (or to 300掳F if using a dark nonstick 9-inch springform pan). Coarsely chop 2 of the grahams; set aside for later use. Finely crush remaining 8 grahams. Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min. Cool.
MEANWHILE, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the marshmallows and chocolate chunks. Pour over crust. Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.
BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your family and friends alike!
Jelly roll
http://www.foodnetwork.com/food/recipes/鈥?/a>
Buche de Noel
http://www.foodnetwork.com/food/recipes/鈥?/a>
Platters of mixed christmas cookies are always a hit
http://www.foodnetwork.com/food/12_days_鈥?/a>
Black forest delight
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREPARE and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Chocolate candy cane cake
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350掳F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
In my house, we have Dundee cake (a fruit cake originating from Scotland, hence the name). It is not as rich as Christmas cake, and can be enjoyed on its own, or with cheese (cheddar is best)!
The recipe can be found here:
http://www.uktvfood.co.uk/index.cfm?uktv鈥?/a>
or just Google search for different variations.
A note on this: my parents usually substitute brandy for whiskey, partly because my dad refuses to use whisky for cooking!
A festive looking Christmas Cake,, here goes:
Jello Poke cake
A box of white cake mix,
Mix cake according to package instuctions, use two 9'; round pans to bake,,as specified on cake box...
2 packages of jello (4 serving size ) ! red jello and 1 green jello,,,prick holes over tops of each layer of cake,,,over one layer pour green jello, over other layer pour red jello.. Chill for several hours,,, un mold one layer by sitting pan in shallow layer of hot water,,, ( just enough water to cover bottom of cake pan,), it will unmold in about 30 seconds,, Place cake layer on a cake plate,, Spread cool whip or whipping cream over top. Un mold 2nd cake layer same as first,,and place on top first layer,, finish icing with cool whip or whipping cream,,,sprinkle red and green sugar decorations over top and sides of cake,,, When cake is cut it will be red and green
Fab festive desert:
Use a good quality fruity bought panetonne, slice it and spread a little butter on some of the slices, put it in nice layers in an oven proof dish (I like to cut triangles and overlap them) then pour a couple of beaten eggs mixed with cream over the top. Put a dish on top and weigh it down. Leave it for a while to settle and then take the dish off, dot more butter over the top and cook in a medium to hot oven (depending on what else you're cooking) for 40 mins or so until it looks nice and golden and set. You can sift some icing sugar over the top if you like. Allow to cool slightly and enjoy...A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Make shortbread or other rolled biscuit (cookie) dough and cut out similar stars in increasing sizes (you can buy special sets of cutters). Stick together into a biscuit tree with icing.A festive Cake/dessert recipe - but not mince pies or Christmas cake- any ideas?
Panettone
Almost every region in Italy has its own Christmas cake, but this Milanese specialty is by far the the most famous and most difficult to make. Panettone is available both in a high, dome-shaped or flat version. Natural yeast (that is, leavened dough) is essential to making a real panettone, because if the cake is made directly from brewer's yeast, its flavor is less delicate. Besides, the process of letting the dough rise must be carried out according to very specific instructions so that the result has a soft and airy texture. In any case, rising time depends on many factors: room temperature, the season, the length of the mixing process, etc. The timing given in the recipe can therefore only be approximate.
1 oz. baker's yeast
3 oz. flour
2 cups flour
7 tbs. sugar
1 whole egg
5 egg yolks
salt
1/2 cup melted butter
6 tbs. raisins, soaked and squeezed
2 oz. candied orange and lemon peel, diced
1 1/2 tbs. butter
Mix the yeast with the flour and as much water as necessary for the dough to be elastic. Wrap in a towel and put into a warm draft-free place (an unlit oven, for example) until doubled in size (it should take approx. 30 mins) and the surface is uneven. Make a small fontana with 4 tbs. flour. Crumble the dough cake on top of it, add 1/2 cup warm water and knead until the dough is elastic. Let rise in a warm place for 3 hours.
Punch down the dough, and then, knead in another 4 tbs. flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks. Mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Let cool.
Make another fontana with the remaining flour. Put in a pinch of salt, the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 mins. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the center. Make a ring around it with a rectangular piece of cardboard and let rise in a warm place for at least 6 hours or until the dough has doubled in size.
Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the middle. Cook the panettone in a pre-heated 400潞F oven for 40-45 mins. The cake is ready when a skewer inserted in the center comes out dry.
Vanilla-Berry Trifle
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
40 NILLA Wafers, divided
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling
2 cups mixed berries (sliced strawberries, raspberries and blueberries)
SPOON whipped topping into 2-1/2-qt. trifle bowl or clear glass serving bowl. Using back of spoon, spread whipped topping onto bottom and up side of bowl. Gently press 16 of the wafers into whipped topping around side of bowl.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding evenly into prepared bowl; top with layers of half each of the remaining wafers and berries. Repeat layers; cover.
REFRIGERATE at least 3 hours or until wafers begin to soften. Store leftover trifle in refrigerator.
Mini Jello Trifle Bites
2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Raspberry Flavor Sugar Free Low Calorie Gelatin
3 slices (3/4-inch thick each) fat free pound cake, cut into 24 cubes
1 pkg. (8 oz. ) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup powdered sugar
1 cup thawed COOL WHIP LITE Whipped Topping
1 tsp. grated lemon peel
PLACE foil liners in 24 miniature muffin pan cups. Stir boiling water into dry gelatin mixes in large bowl 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition. Gently stir in whipped topping and lemon peel until well blended.
FILL pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.
I also make my own festive cake. It is a Jello cake. Bake one white cake according to directions. When cake is cooled poke holes all over with a fork. Being careful not to tear up the cake as you go. Use a large box of your favorite flavor Jello (I use strawberry, it's pretty and delicious). Mix the jello packet with 1 1/2 cups HOT water then pour over top of the cake. Refrigerate to cool and ';frost'; with Cool Whip just before cutting/serving. This one is always a hit at my house. Good luck!
got this from good food! gonna make it this crimbo.
Make 6 ice cream balls (good quality ice dream, vanilla) then place them on a tray and stick in the freezer until really hard.
Then get a good hand full of Xmas pudding, place in between 2 sheets of cling film and roll out until thin (make sure there are no holes) do this six times too.
wrap the pudding around the hard ice cream balls and make sure the ice cream is completely covered. Then place back into the freezer until hard.
Get some ready made filo pastry, then wrap one sheet, then another round the Christmas pudding balls, sealing at the top with some melted butter.
When all 6 of your parcels are ready, put them back in the freezer (they can stay there for about a month).
Then when ready to cook them, turn your oven to the hottest temp it will go, place the parcels on a non stick tray and bake for 8 - 10 mins until the pastry is golden and the pudding is cooked!
Then serve!
alcohol cake
A Yule Log - chocolate swiss roll, filled with cream or chestnut puree, covered with chocolate fudge icing - use a fork to make it look like the bark of a log - sprinkle with icing sugar (snow).
Or a Trifle.
a Jello Poke cake with red %26amp; green jello..... It's very moist and festive looking. Yummy!
1 duncan hines white cake mix
1 (3 ounce) box strawberry Jell-O gelatin dessert (or any flavor)
1 3/4 cups boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 Cool Whip
fresh strawberries, garnish
Bake cake according to package directions in 13 x 9 pan (use all egg whites).
Cool awhile.
Dissolve jello in boiling water.
Poke holes all over cake with large utility fork.
Spoon jello evenly over cake.
Refrigerate at least a couple of hours.
Prepare pudding as directed on package for pudding.
Chill awhile.
Spread pudding evenly over cake.
Chill.
Spread Cool Whip over top of cake and garnish with strawberries.
Get a plain sponge and cover it with icing and make it festive by putting on cake decorations
OR
Chocolate Log
Peppermint Pinwheel Pie
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
6 small candy canes (about 1/4 cup crushed)
3/4 cup semi-sweet chocolate morsels
1 package (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed, divided
1/2 cup milk
1/2 teaspoon peppermint extract
3-4 drops red food coloring (optional)
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1. Preheat oven to 425掳F. Let pie crust stand at room temperature 15 minutes. Gently unfold crust onto lightly floured surface. Roll to an 11 1/2-inch circle. Place crust in deep dish pie plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Place candy canes in resealable plastic food storage bag; crush. Cut 8-inch circle of Parchment Paper; set aside. Place chocolate in small micro-cooker. Microwave, uncovered, on HIGH 1 minute, stirring after each 20-second interval until chocolate is melted and smooth. Spread half of the chocolate over bottom and halfway up sides of crust; set aside.
3. Pour remaining chocolate onto parchment paper circle. Immediately spread chocolate into a 6-inch circle. Sprinkle crushed candy over chocolate, pressing lightly into chocolate. Place parchment circle on a chilled platter for 1-2 minutes or until chocolate is set and surface is dry to the touch. (Or, place chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate to cool too long or it will crack when cut. Remove parchment from platter and place on cutting board. Cut chocolate circle into 12 even wedges; chill on parchment until set.
4. In a bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk until smooth. Fill a decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to batter bowl; whisk until smooth. Add pudding mix; whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly using Large Spreader.
5. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment, slide large spreader between chocolate and parchment, gently separating triangles. Place one triangle, with point toward center, against each rosette. Chill 30 minutes. Slice and serve.
Gingerbread Yule Log
3 eggs, separated
1/2 cup molasses
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
In a mixing bowl, beat yolks on high until thickened, about 3 minutes. Beat in molasses and butter.
In another bowl, beat whites until foamy; gradually add sugar, beating until soft peaks form.
Fold into yolk mixture. Combine dry ingredients; gently fold into egg mixture until well mixed.
Line a greased 15x1Ox1 in. baking pan with waxed paper; grease and flour paper. Spread batter into pan.
Bake at 375F for 9-12 minutes 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 a wire rack
Meanwhile, beat the cream, sugar, cinnamon, vanilla and cloves in a mixing bowl until soft peaks form. Unroll cake; spread with half the filling. Roll up. Spread remaining filling over cake. Sprinkle with cinnamon if desired.
Yield: 10 servings.
Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
eggnog cream (below)
powdered sugar
Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden. Cool away from draft.
Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.
Makes 10-12 creampuffs.
Eggnog Cream:
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
1/4 tsp ground ginger
2 cups whipping (heavy) cream
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.
Pumpkin Gingerbread Trifle RecipE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
TURTLE CHEESECAKE
INGREDIENTS
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter.
Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
EGGNOG CHEESECAKE
INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Eggnog pie, Caramel apple pie, apple pie, eggnog cake, pumpkin pie. Check out my most recent answers, and you'll find an apple pie recipe or two.
Pumpkin Eggnog Pie
Always welcome duing the holiday season, and all during the autumn and winter.
1 9inch pie
55 min 15 min prep
1 9'; unbaked pie shell
1 (16 ounce) can pumpkin
1 1/2 cups prepared eggnog
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla extract
sweetened whipped cream
Preheat oven to 425 degrees F.
In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell.
Bake at 425 degrees F for 15 minutes.
Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean.
Remove from oven and cool.
Serve topped with sweetened whipped cream.
S'more Cheesecake
Recipe Rating:
Prep Time: 30 min
Total Time: 5 hr 25 min
Makes: 16 servings
10 HONEY MAID Honey Grahams, divided
3/4 cup plus 3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
2 cups JET-PUFFED Miniature Marshmallows, divided
1-1/2 cups BAKER'S Semi-Sweet Chocolate Chunks, divided
PREHEAT oven to 325掳F if using a silver 9-inch springform pan (or to 300掳F if using a dark nonstick 9-inch springform pan). Coarsely chop 2 of the grahams; set aside for later use. Finely crush remaining 8 grahams. Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min. Cool.
MEANWHILE, beat cream cheese, remaining 3/4 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1 cup each of the marshmallows and chocolate chunks. Pour over crust. Sprinkle with reserved chopped grahams, remaining 1/2 cup chocolate chunks and remaining 1 cup marshmallows.
BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions. It's sure to be a hit with your family and friends alike!
Jelly roll
http://www.foodnetwork.com/food/recipes/鈥?/a>
Buche de Noel
http://www.foodnetwork.com/food/recipes/鈥?/a>
Platters of mixed christmas cookies are always a hit
http://www.foodnetwork.com/food/12_days_鈥?/a>
Black forest delight
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, melted
PREPARE and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
Chocolate candy cane cake
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350掳F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
In my house, we have Dundee cake (a fruit cake originating from Scotland, hence the name). It is not as rich as Christmas cake, and can be enjoyed on its own, or with cheese (cheddar is best)!
The recipe can be found here:
http://www.uktvfood.co.uk/index.cfm?uktv鈥?/a>
or just Google search for different variations.
A note on this: my parents usually substitute brandy for whiskey, partly because my dad refuses to use whisky for cooking!
A festive looking Christmas Cake,, here goes:
Jello Poke cake
A box of white cake mix,
Mix cake according to package instuctions, use two 9'; round pans to bake,,as specified on cake box...
2 packages of jello (4 serving size ) ! red jello and 1 green jello,,,prick holes over tops of each layer of cake,,,over one layer pour green jello, over other layer pour red jello.. Chill for several hours,,, un mold one layer by sitting pan in shallow layer of hot water,,, ( just enough water to cover bottom of cake pan,), it will unmold in about 30 seconds,, Place cake layer on a cake plate,, Spread cool whip or whipping cream over top. Un mold 2nd cake layer same as first,,and place on top first layer,, finish icing with cool whip or whipping cream,,,sprinkle red and green sugar decorations over top and sides of cake,,, When cake is cut it will be red and green
A recipe for pumpkin spice cake?
Very, very simple cake using a box of spice cake mix, one can of pumpkin, maybe one egg, and (water?) I don't remember if it used oil at all.A recipe for pumpkin spice cake?
PUMPKIN SPICE CAKE
1 pkg. spice cake mix (approximately 18 1/2 oz.)
1 (15 to 16 oz.) can pumpkin pie filling (spiced)
1/2 c. water
3 eggs
In large bowl, combine all ingredients and beat for 2 minutes. Microwave for 10 minutes at 50% power and 5 to 6 minutes at 100% power. Cover with 1 sheet of paper towel. This will absorb the excess moisture. Let stand for 10 to 15 minutes. Remove from pan.
GLAZE:
1 c. confectioners sugar
1/4 tsp. pumpkin pie spice
1/2 tbsp. milk
NOTE: If using regular canned pumpkin, decrease water to 1/4 cup. Add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup brown sugar. Proceed as above. These times can be used for other cakes that are cooked in a bundt type cake pan.A recipe for pumpkin spice cake?
try these they are simple and always delisious....
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>
i hope this helps
God bless
PUMPKIN SPICE CAKE
1 pkg. spice cake mix (approximately 18 1/2 oz.)
1 (15 to 16 oz.) can pumpkin pie filling (spiced)
1/2 c. water
3 eggs
In large bowl, combine all ingredients and beat for 2 minutes. Microwave for 10 minutes at 50% power and 5 to 6 minutes at 100% power. Cover with 1 sheet of paper towel. This will absorb the excess moisture. Let stand for 10 to 15 minutes. Remove from pan.
GLAZE:
1 c. confectioners sugar
1/4 tsp. pumpkin pie spice
1/2 tbsp. milk
NOTE: If using regular canned pumpkin, decrease water to 1/4 cup. Add 2 1/2 teaspoons pumpkin pie spice and 1/2 cup brown sugar. Proceed as above. These times can be used for other cakes that are cooked in a bundt type cake pan.A recipe for pumpkin spice cake?
try these they are simple and always delisious....
http://www.foodnetwork.com/food/recipes/鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>
i hope this helps
God bless
Tiny cake recipe?
I want to make a tiny cake for my cousins birthday that is about the size of an easy bake oven cake (or smaller) I perfer chocolate, but vannilla is fine also.Tiny cake recipe?
If your really daring and into healthy food you should try this one.
one box of devils food cake mix and one 15 oz can of pumpkin. mix both together in a glass bowl until throughly mixed.
The kids can add a little coconut, walnuts or choc chips to it (or all of them). DO NOT add any other liquids.
The mix is healthy and the kids wont even notice the pumpkin. It is really good for them because it lowers the glycemic index and they dont get a sugar rush.
I hope you try it. Its only good with chocolate type mixes. Its easier to make individual sizes with this mix because it is scoopable.Tiny cake recipe?
When I make this recipe, I put it in one of those individual-sized Corel casserole dishes (about 4';) - not much bigger than a custard cup. Here's the recipe - it basically makes 4 brownies.
BROWNIE BITES
2 T mayonnaise
1/4 tsp baking powder
2 T cold water
1 T chopped pecans
1/4 tsp vanilla
1-2 tsp powdered sugar
1/4 c flour
3 T sugar
1 T unsweetened cocoa powder.
Combine mayonnaise, cold water and vanilla. Sift flour, sugar, cocoa powder and baking powder and add to the mayonnaise mixture until well mixed. Stir in the chopped nuts. Spray a 4 1/2 x 2 1/4 x 1 1/2 loaf pan (or use the individual-sized Corel pan). Pour the batter into the pan. Bake at 350潞 in a toaster oven for 20-25 minutes or until done. Cool thoroughly. Remove from the pan. Cut into four bars. Sprinkle powdered sugar over the bars.
Makes 4 brownies.
Here's another but it isn't chocolate
APPLESAUCE SPICE CAKE
1/4 c + 2 T sugar
3/4 c flour
1/2 tsp vanilla
1 egg white
2 T butter
1/4 c + 2 T applesauce
1/2 tsp cinnamon
dash of nutmeg
1/4 tsp cloves
1/4 tsp baking soda dissolved in 3/4 T hot water off:
1/2 c stewed raisins
Bake in 350潞 oven for 50 minutes.
Hope that helps. When I work with small recipes like that, I always buy the applesauce in Junior-size babyfood jars or make my own.
What is an easy bake oven cake?? I haven't heard of that here in the UK. However, easy recipe making 7 inch diameter cake. 2 medium eggs, 4oz flour, 4oz sugar, 4oz margarine, one tablespoon cocoa/chocolate powder. Mix well (add a little milk if too stiff) pour into 7inch diameter cake tin, bake at 180C until risen and golden (20-30mins depending on your oven.) Test it's cooked by putting a skewer into the middle, which should come out clean. Top with chocolate icing (4oz icing sugar, 2oz butter, choc powder to taste).
How about making a batch of cupcakes? Too simple? If that isn't the shape you are looking for, I understand...but if you have the pan...then just make it like cup cake directions %26amp; test for doneness often.
Short of that, how about just picking up those little cakes they have at the store by the strawberries...they sell fo shortcake recipes (they are NOT shortcake, but that's how they sell them). You could decorate one or even layer them in a fun way with chocolate frosting. I think they are about the size you are looking for???
Not chocolate, but I'm thinking you could make a really cute layered cake with them, using cool whip as ';frosting'; and slicing fresh strawberries to use in between the layers %26amp; on top. Then one of those big number candles...hopefully in red %26amp; white. That should be a big hit. Oh...but not what you were asking. Sorry! Hope you don't mind the offer anyway. I think I'm going to make one of these for my Mom! She'll get a kick out of it! (She's 90 %26amp; easily entertained...LOL) ;-)
Good luck %26amp; thanks for being so sweet to your cousin!
If your really daring and into healthy food you should try this one.
one box of devils food cake mix and one 15 oz can of pumpkin. mix both together in a glass bowl until throughly mixed.
The kids can add a little coconut, walnuts or choc chips to it (or all of them). DO NOT add any other liquids.
The mix is healthy and the kids wont even notice the pumpkin. It is really good for them because it lowers the glycemic index and they dont get a sugar rush.
I hope you try it. Its only good with chocolate type mixes. Its easier to make individual sizes with this mix because it is scoopable.Tiny cake recipe?
When I make this recipe, I put it in one of those individual-sized Corel casserole dishes (about 4';) - not much bigger than a custard cup. Here's the recipe - it basically makes 4 brownies.
BROWNIE BITES
2 T mayonnaise
1/4 tsp baking powder
2 T cold water
1 T chopped pecans
1/4 tsp vanilla
1-2 tsp powdered sugar
1/4 c flour
3 T sugar
1 T unsweetened cocoa powder.
Combine mayonnaise, cold water and vanilla. Sift flour, sugar, cocoa powder and baking powder and add to the mayonnaise mixture until well mixed. Stir in the chopped nuts. Spray a 4 1/2 x 2 1/4 x 1 1/2 loaf pan (or use the individual-sized Corel pan). Pour the batter into the pan. Bake at 350潞 in a toaster oven for 20-25 minutes or until done. Cool thoroughly. Remove from the pan. Cut into four bars. Sprinkle powdered sugar over the bars.
Makes 4 brownies.
Here's another but it isn't chocolate
APPLESAUCE SPICE CAKE
1/4 c + 2 T sugar
3/4 c flour
1/2 tsp vanilla
1 egg white
2 T butter
1/4 c + 2 T applesauce
1/2 tsp cinnamon
dash of nutmeg
1/4 tsp cloves
1/4 tsp baking soda dissolved in 3/4 T hot water off:
1/2 c stewed raisins
Bake in 350潞 oven for 50 minutes.
Hope that helps. When I work with small recipes like that, I always buy the applesauce in Junior-size babyfood jars or make my own.
What is an easy bake oven cake?? I haven't heard of that here in the UK. However, easy recipe making 7 inch diameter cake. 2 medium eggs, 4oz flour, 4oz sugar, 4oz margarine, one tablespoon cocoa/chocolate powder. Mix well (add a little milk if too stiff) pour into 7inch diameter cake tin, bake at 180C until risen and golden (20-30mins depending on your oven.) Test it's cooked by putting a skewer into the middle, which should come out clean. Top with chocolate icing (4oz icing sugar, 2oz butter, choc powder to taste).
How about making a batch of cupcakes? Too simple? If that isn't the shape you are looking for, I understand...but if you have the pan...then just make it like cup cake directions %26amp; test for doneness often.
Short of that, how about just picking up those little cakes they have at the store by the strawberries...they sell fo shortcake recipes (they are NOT shortcake, but that's how they sell them). You could decorate one or even layer them in a fun way with chocolate frosting. I think they are about the size you are looking for???
Not chocolate, but I'm thinking you could make a really cute layered cake with them, using cool whip as ';frosting'; and slicing fresh strawberries to use in between the layers %26amp; on top. Then one of those big number candles...hopefully in red %26amp; white. That should be a big hit. Oh...but not what you were asking. Sorry! Hope you don't mind the offer anyway. I think I'm going to make one of these for my Mom! She'll get a kick out of it! (She's 90 %26amp; easily entertained...LOL) ;-)
Good luck %26amp; thanks for being so sweet to your cousin!
I need a new cake recipe?!?
I like making cakes but am getting bored with the normal ones if u have a awesome recipe let me know!I need a new cake recipe?!?
This is a vey simple recipe 1 box of chocolate cake mix; follow directions , add a can of red cherries pie filling to wet mix;bake as directed on box of cake mix. Let cool completly, frost with chocolate frosting, decorate with marchino cherries (with stems on cherries; pretty touch) Yummy!!!!I need a new cake recipe?!?
well get a boxed cake mix theres alot of good ones out good luck
why don't you try your original recipes but go and buy the best ingredients. organic butter, sugar, flour and milk with free range eggs. I guarantee you won't believe the difference
One of my favorites, I crave this.......
Hummingbird Cake
3 c. flour
2 c. sugar
1 1/2 c. butter
8 oz. crushed pineapple
2 c. chopped bananas
1 c. chopped nuts
1 tbsp. cinnamon
2 tbsp. vanilla
Sift dry ingredients until mixed, mix fruits, nuts, vanilla and eggs. Pour into dry ingredients; stir, do not beat. Bake in 10-inch tube pan at 350 degrees for 1 hour more if necessary.
FROSTING FOR HUMMINGBIRD CAKE:
(Cream Cheese Frosting).
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box confectioners' sugar
Have butter and cream cheese at room temperature. Mix together until smooth.
Pina Colada Cake
1 package yellow cake mix
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 teaspoons rum flavoring
1 carton frozen whipped topping, thawed
toasted coconut
Heat oven to 350*. Grease and flour 2 round cake pans or a 13x9x2 inch retangular pan. Prepare cake mix as directed on package except substitute pineapple for the water, stir shredded coconut and rum flavoring into batter. Pour batter into pans. Bake as directed. Cool layers 10 minutes, remove from pans and cool completely. Fill and frost layers or frost retangular cake with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time. Refrigerate any leftovers.
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
1/2 teaspoon vegetable oil
DIRECTIONS
In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
My favorite cake is the bacardi rum cake. It takes a little longer than most cakes to make but oh my God it is the best, most moist cake you have ever eaten. Google Bacardi rum cake for the recipe and I promise you will not be disappointed. Enjoy!
This cake has really caught my attention, but i have not yet tried it....i do plan on making it soon!!!
http://allrecipes.com/Recipe/Million-Dol鈥?/a>
i think it looks great!!!
Chantal's New York Cheesecake
INGREDIENTS
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
look up rachel ray she has some interesting onesskin
This is a vey simple recipe 1 box of chocolate cake mix; follow directions , add a can of red cherries pie filling to wet mix;bake as directed on box of cake mix. Let cool completly, frost with chocolate frosting, decorate with marchino cherries (with stems on cherries; pretty touch) Yummy!!!!I need a new cake recipe?!?
well get a boxed cake mix theres alot of good ones out good luck
why don't you try your original recipes but go and buy the best ingredients. organic butter, sugar, flour and milk with free range eggs. I guarantee you won't believe the difference
One of my favorites, I crave this.......
Hummingbird Cake
3 c. flour
2 c. sugar
1 1/2 c. butter
8 oz. crushed pineapple
2 c. chopped bananas
1 c. chopped nuts
1 tbsp. cinnamon
2 tbsp. vanilla
Sift dry ingredients until mixed, mix fruits, nuts, vanilla and eggs. Pour into dry ingredients; stir, do not beat. Bake in 10-inch tube pan at 350 degrees for 1 hour more if necessary.
FROSTING FOR HUMMINGBIRD CAKE:
(Cream Cheese Frosting).
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box confectioners' sugar
Have butter and cream cheese at room temperature. Mix together until smooth.
Pina Colada Cake
1 package yellow cake mix
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 teaspoons rum flavoring
1 carton frozen whipped topping, thawed
toasted coconut
Heat oven to 350*. Grease and flour 2 round cake pans or a 13x9x2 inch retangular pan. Prepare cake mix as directed on package except substitute pineapple for the water, stir shredded coconut and rum flavoring into batter. Pour batter into pans. Bake as directed. Cool layers 10 minutes, remove from pans and cool completely. Fill and frost layers or frost retangular cake with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time. Refrigerate any leftovers.
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
1/2 teaspoon vegetable oil
DIRECTIONS
In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
My favorite cake is the bacardi rum cake. It takes a little longer than most cakes to make but oh my God it is the best, most moist cake you have ever eaten. Google Bacardi rum cake for the recipe and I promise you will not be disappointed. Enjoy!
This cake has really caught my attention, but i have not yet tried it....i do plan on making it soon!!!
http://allrecipes.com/Recipe/Million-Dol鈥?/a>
i think it looks great!!!
Chantal's New York Cheesecake
INGREDIENTS
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
look up rachel ray she has some interesting ones
Where can you get recipes for diabetic friendly cakes and deserts?
My mother is a very thin woman, unfortunately during her pregnancy with me she developed pregnancy diabetes and it never went away. Her birthdays. Please helpWhere can you get recipes for diabetic friendly cakes and deserts?
A diet low in saturated fat with well controlled blood glucose levels that incorporates weight control, exercise and fewer refined sugars is recommended. Controlling blood glucose levels with diet, and in some cases medication, is the key. To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in. In addition, a 1,500-calorie diabetic diet restricts calories and fat. These fruits helps to control blood sugar, levels. Due to their law glycaemic index, they promote a gradual increase in the blood sugar level which is highly beneficial to diabetics.The two most important pieces of information on food labels for a carbohydrate-controlled diet is the serving size and grams of total carbohydrate in each serving.
Increasing the number of low glycemic index foods such as legumes, barley, pasta and whole grains (e.g., cracked wheat) in your meal plan may have real benefit in controlling blood glucose levels. Most low glycemic index foods offer more fibre and are low in fat, both of which are recommended in Health Canada's Guidelines for Healthy Eating, as well as the Canadian Diabetes Association's nutrition guidelines. The best types are wholegrain versions as they help with your diabetes control and can make you feel full for a longer period of time. Chose to spread your bread with a low fat spread or one that is based on monounsaturated fats. The brown bread or salad slows down absorption, so the body can cope with the release of glucose from the digested food.
Among the several home remedies that have proved beneficial in controlling diabetes, perhaps the most important is the use of bitter gourd. It has lately been established that bitter gourd contains a hypoglycaemic or insulin-like principle, designated as 'plantinsulin', which has been found valuable in lowering the blood and urine sugar levels.
Person suffering with diabetes should not be afraid of fresh fruits and vegetables that contain sugar and starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is well tolerated by diabetics.One special health benefit of dragon fruit which has been verified by the authors of this web site is the special dragon fruit health benefit that dragon fruit helps to control of glucose blood sugar levels in type 2 diabetes (and type 1 diabetes by some reports), in addition to pitaya fruit nutrient profile being full of dietary fiber and Vitamin C. Fresh dragon fruit or dried dragon fruit both are great additions to a healthy diet.
Eat only whole foods cooked in your home - plain vegetables, fruits, meat, fish, eggs and rice. These foods are naturally gluten free and use the same process times as for conventionally canned foods. There should be three to five servings of vegetables, two to three servings of milk, and two to four servings of fruits in your daily diet. You can take meat, poultry, and nuts two times in a day. It is recommended that a small amount of vegetable fat be used on bread, in cooking or in salad dressing. Food should be prepared using methods that are as low in fat as possible.
Phenols and polyphenols are found in a wide variety of plants; they give red wine and tea their heart-healthy boosts and are especially prominent in dark-colored fruits and vegetables.
There are no magic cures, no magic pills, natural or synthetic, just a simple remedy; control what you eat before you experience the complications associated with diabetes! By sticking to your diet, doing regular exercise and taking your medication (oral tablets or insulin injections), you will be able to control your blood glucose levels, and your weight. A well balanced diabetic diet which is tuned to your needs, will ensure that you feel well and stay healthy.
Following diabetic restrictions does not mean boring and mundane diet. Knowing what to eat and how much is the key to a healthy diabetic diet.
Visit for more info on diabetic receipes and diabetes information
http://www.reddiabetes.comWhere can you get recipes for diabetic friendly cakes and deserts?
http://www.sweetleaf.com/category.php?su鈥?/a>
Don't use Splenda. Use Stevia. That's the best advice I can give anyone about anything. I have done a lot of research on this and the FDA will only approve is as a dietary supplement, not as a ';food'; This is because the FDA was ';Paid off'; by the big corporations, like Splenda, and Sweet and Low. That is what I have gathered from my research.
Here is the low down on Splenda:
http://www.splendaexposed.com/
Stevia actually helps level blood glucose, and has other beneficial effects which is why it was approved by the FDA as a ';supplement'; It costs about $12-$20 a bottle at GNC, or
';Wild Oats'; grocery stores, but it's so concentrated they give you a tiny little spoon inside to use for coffee. I shouldn't say concentrated. It is not processed, it's a natural herb. The taste is concentrated. One bottle lasts about a month. Still costs more than Splenda or Sweet and Low, I know, but it's worth it. Think of how MUCH Splenda your mom will be taking in over time. I'll bet it's a LOT. So it is important. It CAN have a bitter note to it, but look for a bottle that says it's not bitter, and make sure it has STEVIA EXTRACT in the ingrediants. Some companys use leaves only, then you have to use 3 times as much of it.
I have a recipe for a chocolate torte (cake) on my blog. Its the one I make for my birthday and I just love it.
You can find it here, there is also a bran muffin recipe and some info on diabetes too, near the bottom:
http://blog.360.yahoo.com/blog-NbDgUzQhf鈥?/a>
I find most of my recipes on the internet by searching for low carb recipes. You can also use the South Beach Quick and Easy Cookbook.
This should help:
http://www.diabetic-recipes.com/
http://www.cooksrecipes.com/category/dia鈥?/a>
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
I believe the second link should help the best. Tell your mom happy birthday, and good luck with cooking!
There is a product called Splenda that can be used with the same measurements as sugar.
You don't need a recipe for certain things. Just replace the sugar content with fake sugar/ splenda and follow the guidlines on the measurements on the back of the package or box.
there are bakeries that you could ask for sugar free cakes to be ordered or there are tons of cookbooks on the market. there is also splenda which is a sugar substitute and can be used for cooking. you can also download sugar free recipes off the net .
Your Mom can eat a piece of a regular cake.
How about an angel food cake frosted with cool whip and fresh fruit ?
Count carbs as usual and if need be, she can take extra medication for her once a year birthday.
Have her talk to her endocrinologist or dietitian.
You should first go to a search engine like yahoo.com and type in ';diabetic friendly cakes and deserts'; into the space. Then hit the button that says search. You will probably get a lot of results.
http://www.fabulousfoods.com/recipes/Dia鈥?/a>
try going to splenda.com
that's where i get some of my recipes .
go to www.foodnetwork.com
A diet low in saturated fat with well controlled blood glucose levels that incorporates weight control, exercise and fewer refined sugars is recommended. Controlling blood glucose levels with diet, and in some cases medication, is the key. To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in. In addition, a 1,500-calorie diabetic diet restricts calories and fat. These fruits helps to control blood sugar, levels. Due to their law glycaemic index, they promote a gradual increase in the blood sugar level which is highly beneficial to diabetics.The two most important pieces of information on food labels for a carbohydrate-controlled diet is the serving size and grams of total carbohydrate in each serving.
Increasing the number of low glycemic index foods such as legumes, barley, pasta and whole grains (e.g., cracked wheat) in your meal plan may have real benefit in controlling blood glucose levels. Most low glycemic index foods offer more fibre and are low in fat, both of which are recommended in Health Canada's Guidelines for Healthy Eating, as well as the Canadian Diabetes Association's nutrition guidelines. The best types are wholegrain versions as they help with your diabetes control and can make you feel full for a longer period of time. Chose to spread your bread with a low fat spread or one that is based on monounsaturated fats. The brown bread or salad slows down absorption, so the body can cope with the release of glucose from the digested food.
Among the several home remedies that have proved beneficial in controlling diabetes, perhaps the most important is the use of bitter gourd. It has lately been established that bitter gourd contains a hypoglycaemic or insulin-like principle, designated as 'plantinsulin', which has been found valuable in lowering the blood and urine sugar levels.
Person suffering with diabetes should not be afraid of fresh fruits and vegetables that contain sugar and starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is well tolerated by diabetics.One special health benefit of dragon fruit which has been verified by the authors of this web site is the special dragon fruit health benefit that dragon fruit helps to control of glucose blood sugar levels in type 2 diabetes (and type 1 diabetes by some reports), in addition to pitaya fruit nutrient profile being full of dietary fiber and Vitamin C. Fresh dragon fruit or dried dragon fruit both are great additions to a healthy diet.
Eat only whole foods cooked in your home - plain vegetables, fruits, meat, fish, eggs and rice. These foods are naturally gluten free and use the same process times as for conventionally canned foods. There should be three to five servings of vegetables, two to three servings of milk, and two to four servings of fruits in your daily diet. You can take meat, poultry, and nuts two times in a day. It is recommended that a small amount of vegetable fat be used on bread, in cooking or in salad dressing. Food should be prepared using methods that are as low in fat as possible.
Phenols and polyphenols are found in a wide variety of plants; they give red wine and tea their heart-healthy boosts and are especially prominent in dark-colored fruits and vegetables.
There are no magic cures, no magic pills, natural or synthetic, just a simple remedy; control what you eat before you experience the complications associated with diabetes! By sticking to your diet, doing regular exercise and taking your medication (oral tablets or insulin injections), you will be able to control your blood glucose levels, and your weight. A well balanced diabetic diet which is tuned to your needs, will ensure that you feel well and stay healthy.
Following diabetic restrictions does not mean boring and mundane diet. Knowing what to eat and how much is the key to a healthy diabetic diet.
Visit for more info on diabetic receipes and diabetes information
http://www.reddiabetes.comWhere can you get recipes for diabetic friendly cakes and deserts?
http://www.sweetleaf.com/category.php?su鈥?/a>
Don't use Splenda. Use Stevia. That's the best advice I can give anyone about anything. I have done a lot of research on this and the FDA will only approve is as a dietary supplement, not as a ';food'; This is because the FDA was ';Paid off'; by the big corporations, like Splenda, and Sweet and Low. That is what I have gathered from my research.
Here is the low down on Splenda:
http://www.splendaexposed.com/
Stevia actually helps level blood glucose, and has other beneficial effects which is why it was approved by the FDA as a ';supplement'; It costs about $12-$20 a bottle at GNC, or
';Wild Oats'; grocery stores, but it's so concentrated they give you a tiny little spoon inside to use for coffee. I shouldn't say concentrated. It is not processed, it's a natural herb. The taste is concentrated. One bottle lasts about a month. Still costs more than Splenda or Sweet and Low, I know, but it's worth it. Think of how MUCH Splenda your mom will be taking in over time. I'll bet it's a LOT. So it is important. It CAN have a bitter note to it, but look for a bottle that says it's not bitter, and make sure it has STEVIA EXTRACT in the ingrediants. Some companys use leaves only, then you have to use 3 times as much of it.
I have a recipe for a chocolate torte (cake) on my blog. Its the one I make for my birthday and I just love it.
You can find it here, there is also a bran muffin recipe and some info on diabetes too, near the bottom:
http://blog.360.yahoo.com/blog-NbDgUzQhf鈥?/a>
I find most of my recipes on the internet by searching for low carb recipes. You can also use the South Beach Quick and Easy Cookbook.
This should help:
http://www.diabetic-recipes.com/
http://www.cooksrecipes.com/category/dia鈥?/a>
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
I believe the second link should help the best. Tell your mom happy birthday, and good luck with cooking!
There is a product called Splenda that can be used with the same measurements as sugar.
You don't need a recipe for certain things. Just replace the sugar content with fake sugar/ splenda and follow the guidlines on the measurements on the back of the package or box.
there are bakeries that you could ask for sugar free cakes to be ordered or there are tons of cookbooks on the market. there is also splenda which is a sugar substitute and can be used for cooking. you can also download sugar free recipes off the net .
Your Mom can eat a piece of a regular cake.
How about an angel food cake frosted with cool whip and fresh fruit ?
Count carbs as usual and if need be, she can take extra medication for her once a year birthday.
Have her talk to her endocrinologist or dietitian.
You should first go to a search engine like yahoo.com and type in ';diabetic friendly cakes and deserts'; into the space. Then hit the button that says search. You will probably get a lot of results.
http://www.fabulousfoods.com/recipes/Dia鈥?/a>
try going to splenda.com
that's where i get some of my recipes .
go to www.foodnetwork.com
Subscribe to:
Posts (Atom)