Vanilla Ice Cream

Ingridients

2 cups heavy whipping cream

2 cups half-and-half cream

3/4 cup white sugar

1 tablespoon vanilla extract

Directions

Prep 30 m

Ready In 3 h 30 m

In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.

Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Carrot Cake VIII

Ingridients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners' sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Chocolate Pudding Cake II

Ingridients

1 cup all-purpose flour

3/4 cup white sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups boiling water

Directions

Preheat oven to 350 degrees F ( 175 degrees C).

In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.

Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

Vodka Mocha Bundt Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

1/4 cup white sugar

1 (5.9 ounce) package instant chocolate pudding mix

1 cup vegetable oil

4 eggs

1/4 cup vodka

1/4 cup coffee flavored liqueur

3/4 cup water

1/4 cup coffee flavored liqueur

1/4 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes.

Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack.

To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.

Key Lime Cake III

Ingridients

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 ounce) package lime flavored Jell-O® mix

3/4 cup orange juice

1/2 cup butter

1 (8 ounce) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Directions

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

Zucchini Chocolate Orange Cake

Ingridients

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup butter

2 cups white sugar

3 eggs, beaten

2 teaspoons vanilla extract

1/2 cup milk

3 cups grated zucchini

1 tablespoon orange zest

1 cup chopped walnuts

1 1/4 cups confectioners' sugar

1/4 cup orange juice

1 teaspoon vanilla extract

Directions

Prep 25 m

Cook 50 m

Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.

Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.

To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

Death By Chocolate III

Ingridients

1 (19.8 ounce) package brownie mix

2 (3.9 ounce) packages instant chocolate pudding mix

1 (16 ounce) package frozen whipped topping, thawed

3 (1.4 ounce) bars chocolate covered English toffee

Directions

Prepare brownies according to package directions. Let cool.

Mix pudding according to package directions.

In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.

Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.

Refrigerate. Best if made the day before you serve it.