700 CAKE recipes.pdf
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155093 -- MUSHROOM PHYLLO TARTS
155093 -- MUSHROOM PHYLLO TARTS
3/4 c. dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 c. dry bread crumbs
1 tbsp. dried dill weed
1/2 tsp. salt
1-2 tbsp. lemon juice
1 (4.5 oz.) jar Green Giant sliced
mushrooms, drained
1 garlic clove, minced
1/2 c. butter or margarine
8 (18 x 14 inch) frozen phyllo pastry
sheets, thawed
1 (4.5 oz.) jar Green Giant whole
mushrooms, drained
Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese,
bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced
mushrooms. Set aside. To make garlic butter, in small skillet over low heat,
cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups
with garlic butter. Set aside. Brush large cookie sheet with garlic butter.
Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet
lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo
sheet lightly with garlic butter; place on top of first buttered sheet. Repeat
with remaining phyllo sheets. With sharp knife, cut through all layers of
phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic
buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each
cup. Top each with whole mushroom, pushing stem into filling. Drizzle with
remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light
golden brown. 16 appetizers.
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155094 -- FRIENDSHIP CAKE
1 c. greetings
1/2 c. smiles
1 lg. hug
2/3 c. love
1 tsp. sympathy
2 c. hospitality
Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in
love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart.
Serve often.
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155095 -- SPICY CRAB CAKES
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and
1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch
thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
Preheat oven to 325 degrees. Line baking sheet with paper towels. In large
skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a
time, until golden on both sides, about 3 minutes in all. As cakes cook, remove
from pan, drain on prepared baking sheet and keep warm in oven. In food
processor, process red peppers with mayonnaise until smooth. Serve with crab
cakes. 12 servings.
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155096 -- CAKE DOUGHNUTS
2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour
Mix and leave in refrigerator overnight (makes easier to handle). Roll dough
out and cut doughnuts with a cutter. Place in very hot oil. Turn doughnuts as
soon as they surface. With hot oil, need to be watched so they won't burn.
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155097 -- GRANDMA'S FRY CAKES
1 1/2 c. sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla
Beat eggs, add sugar, melted butter, vanilla and buttermilk. Add dry
ingredients, mix well. Cover. Store in refrigerator overnight. Roll dough
about 1/2 inch thick, cut out. Fry in hot lard or shortening until brown.
Makes 3 dozen.
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155098 -- BAKED PANCAKES
1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Mix these together in pan over low heat until butter is melted. Pour into a 9-
inch round cake pan or pie pan. Pancake mix for about 10 pancakes. 4-6
servings. Mix as directed on package. Spoon batter over syrup mixture. Bake
at 375 degrees for about 20 minutes or until top springs back when touched.
Invert onto serving plate. A favorite breakfast for when the kids have a
"sleep-over."
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155099 -- APPLE PANCAKES
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour
this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve
with powdered sugar or syrup.
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155100 -- CRESCENT CHOCOLATE CHIP CHEESE CAKE
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix
cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate
chips less the reserved chips. Spread on the filling to 1/4 inch from the
edges. Top with second package of crescent rolls. Pinch the edges together.
Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost
immediately while hot. Melt reserved chips in microwave and drizzle on iced
cheese cake. --FROSTING:--
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36
squares. Cheryl Wood
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155101 -- DIRT CAKE
1 lg. bag Oreo cookies
1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
2 lg. boxes of vanilla instant pudding
2 c. milk
1 (8 oz.) container Cool Whip
8 inch flower pot
Artificial flower (if you desire)
Crush in blender, or food processor, 1 large bag of Oreo cookies, set aside.
Cream together: 1/2 stick butter or margarine
1 (8 oz.) pkg. cream cheese
In large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk
according to package of pudding). Add cream cheese mixture and 8 ounces of Cool
Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie
mixture, then the pudding mixture, then the cookie mixture, and so on. End up
with the cookie mixture (this looks like dirt). Add an artificial flower in
top.
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155102 -- DIRT CAKE
Need a planter, put lid in bottom of planter to keep cake from dripping out.
Use planter only for this dessert. 1 (12 oz.) container Cool Whip
1 lg. pkg. Oreo cookies
4 tbsp. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 pkgs. French vanilla pudding
(instant) (I found pudding at
Krogers)
Crush cookies, cream and all cookies together and set aside. Cream together 4
tablespoons butter, one 8 ounce package of cream cheese and 1 cup of powdered
sugar. Mix in 3 1/2 cups of milk, 2 packages of French vanilla pudding and 12
ounce Cool Whip. Lay one layer of crumbs over top of lid you placed in bottom
of planter and then a layer of cream mixture and repeat and make sure your last
layer is cookie crumbs. Put in refrigerator overnight. Before serving have a
special artificial flower you insert in middle of cake. Looks like a flower
arrangement but only its to eat.
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155103 -- MINI CHEESECAKES
12 vanilla wafers
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil cupcake liners. Place 1 vanilla wafer in each liner.
Mix cream cheese, vanilla and sugar on medium speed until well blended. Add
eggs and mix well. Pour over wafers, filling each one almost full. Bake 25
minutes at 325 degrees. Remove from muffin pan when cool. Chill. Top with
fruit, preserves, nuts or chocolate. These are quick and easy and can be cooled
quickly in freezer.
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155104 -- PEANUT BUTTER CAKE
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and
peanut butter. In another bowl, beat together 2 eggs and 1/2 cup brown sugar.
Add this to the first mixture and beat well. Sift together flour, salt and
powder. Add dry ingredients alternately to first mixture with 1 cup milk with
vanilla. Pour mixture into pans and bake at once until firm in center. Bake at
350 degrees for 30 minutes.
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mona33b
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