Strawberry Twinkie Dessert

Ingridients

4 cups sliced fresh strawberries

1 (18.75 ounce) can ready-to-use strawberry glaze

8 Twinkies

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

Directions

Combine strawberries and glaze in a small bowl.

Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.

In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Raspberry Almond Coffeecake

Ingridients

1 cup fresh raspberries

3 tablespoons brown sugar

1 cup all-purpose flour

1/3 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup sour cream

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 egg

1/4 cup sliced almonds

1/4 cup sifted confectioners' sugar

1 teaspoon milk

1/4 teaspoon vanilla extract

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.

Combine raspberries and brown sugar in a bowl. Set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.

Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.

Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Mr. Goodbar Frosting

Ingridients

2 cups white sugar

2 tablespoons unsweetened cocoa powder

3/4 cup evaporated milk

1 teaspoon vanilla extract

2 cups crunchy peanut butter

Directions

Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.

Christmas Wreath Cake

Ingridients

1 1/2 cups raisins

1 cup red and green candied cherries

3/4 cup dates, pitted and chopped

3/4 cup candied pineapple, diced

3/4 cup chopped walnuts

1/2 cup flaked coconut

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

1 1/4 cups white sugar

1 teaspoon lemon zest

4 eggs

2 teaspoons lemon juice

Directions

Prep 30 m

Cook 2 h Ready In 3 h 30 m

Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.

In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.

In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.

Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

Oatmeal Cake I

Ingridients

1 1/2 cups boiling water

1 cup rolled oats

1/2 cup butter

1 cup packed brown sugar

1 cup white sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup packed brown sugar

1/2 cup white sugar

1 cup flaked coconut

6 tablespoons butter, melted

1/4 teaspoon vanilla extract

1/4 cup cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.

In a small bowl, pour boiling water over oats. Mix well, and cool.

In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.

Bake for 35 minutes.

While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Macadamia Pineapple Dream Cake

Ingridients

1 cup all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1/4 cup milk

3/4 cup chopped macadamia nuts

1 (8 ounce) can crushed pineapple in heavy syrup

1 tablespoon cornstarch

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and line with waxed paper two 8 inch cake pans.

Drain and reserve syrup from pineapple. Add enough water to syrup to make 1/2 cup liquid. Place liquid in small saucepan, and mix in cornstarch. Cook and stir over medium heat until thickened, about 2 minutes; stir in reserved pineapple. Spoon filling into a small bowl. Cover with plastic wrap, and refrigerate until chilled.

Whisk together flour, baking powder, and salt in a small bowl.

In large bowl, cream the butter or margarine. Add 1/2 cup sugar, and beat until fluffy. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in two parts, mixing after each addition. Spread batter into prepared pans. Sprinkle with all but 2 tablespoons macadamia nuts.

In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Spread egg whites evenly over batter.

Bake for 35 minutes, or until tester inserted in the center of the layers comes out clean. Remove from oven; cool in pans on wire racks. Loosen edges with spatula and turn out of pans. Peel off waxed paper. Place one layer, cake side down, on plate. Spread with pineapple filling. Place second layer, meringue side down over filling.

Black Walnut Cake I

Ingridients

1 cup butter

1/2 cup shortening

1 1/2 cups packed brown sugar

1 1/2 cups white sugar

5 eggs

3 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 cup chopped black walnuts

1 (8 ounce) package cream cheese

1/4 cup butter

4 cups sifted confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped black walnuts

Directions

Prep 30 m

Cook 1 h 30 m

Ready In 2 h

In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.