Cakes |
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3 eggs |
2 T. butter |
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2 cups sugar |
1 small bottle coconut milk |
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1 can corn |
1 cup milk |
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4 T. flour |
1 T. baking soda |
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Mix all ingredients in the blender, pour into a greased cake pan and bake until done. (Ok, I admit I've never tried this one. It was given to me by one of my companions on my mission. It sounds good though. Let me know if you try it!) |
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2 cups flour |
2 T. butter |
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2 cups sugar |
3 eggs |
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3 oranges, juiced |
1 T. baking soda |
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Mix the ingredients together, adding the juice of the oranges without the pulp. You could scrape some of the orange peel to add color. Pour into a greased pan and bake until done. (This came from the same missionary companion, and I have tried this one. We used to have it for breakfast. It's yummy!) |
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1 1/3 c. flour |
1/4 c. butter |
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2/3 c. sugar |
1 egg |
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2 t. baking powder |
1 t. vanilla |
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2/3 c. milk |
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Combine dry ingredients in a bowl. Add remaining ingredients. Beat with electric mixer on low speed until combined. Beat on medium speed one minute. Pour batter into greased and floured 8 1/2" round pan. Bake at 350 degrees for 25-30 minutes or till toothpick comes out clean. Remove after 5 minutes and cool. |
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1 1/2 c. crushed vanilla wafers |
1 c. cream style cottage cheese |
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6 T. butter, melted |
1/4 c. orange juice |
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16 oz. cream cheese, softened |
3 eggs |
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3/4 c. sugar |
3 1/2 c. fresh berries |
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2 T. flour |
1 T. berry juice |
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2 t. vanilla |
1 T. sugar |
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For the crust, mix the vanilla wafers and butter together and press into an ungreased pie plate. For the filling: beat the cream cheese, sugar, flour and vanilla together. In a separate bowl, beat the cottage cheese until smooth and add to cream cheese mixture. Add orange juice and eggs and beat on low until combined. Pour half the mixture into the pie pan. Layer 1 cup berries , then the remaining mixture, then top with 1/2 cup berries. Bake at 375 degrees for 40-45 minutes, until the center appears nearly set when gently shaken. Chill for four hours. For the topping: Combine remaining berries, juice and sugar. Pour over cheese cake when you serve. |
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2 T. butter |
4 maraschino cherries, halved |
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1/3 c. brown sugar |
batter for busy day cake (above) |
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1 8 oz. can pineapple slices, drained and halved |
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Melt butter in round cake pan. Stir in sugar and 1 T. water. Arrange pineapple and cherries in the pan. Prepare cake batter and spoon into pan. Bake at 350 degrees for 30-35 minutes or till toothpick comes out clean. Cool 5 minutes. Loosen sides, invert onto plate. |
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1 box white cake mix |
2 pints strawberries |
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16 oz. cream cheese, room temperature |
1 T. lemon juice |
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2/3 c. powdered sugar |
3/4 c. sugar |
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2 t. vanilla |
2 T. cornstarch |
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1 pint whipping cream |
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Prepare cake mix as directed and bake in jelly roll pan at 350 degrees for 20 minutes. Let cool. Beat together cream cheese, powdered sugar and vanilla until smooth. Add whipping cream gradually, beating until smooth, then spread mixture onto cake, about 1/2" thick. Thinly slice 1 pint strawberries over top. For glaze: Puree remaining berries in blender, add water if necessary to make 1 1/2 cups. Combine sugar and cornstarch in a saucepan. Add lemon juice and strawberry puree. Cook over medium heat until thickened. Cool almost completely, then drizzle over strawberries on cake. (Again, I've never made this, but I HAVE tasted it and it is delicious!) |
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