700 CAKE recipes.pdf

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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