Pumpkin Cream Cheese Muffins

Ingridients

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla extract

3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour

5 tablespoons white sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup olive oil

2 teaspoons vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.

To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Sweet Potato Pound Cake

Ingridients

1 cup butter, softened

2 cups white sugar

2 cups cooked and mashed sweet potatoes

1 teaspoon vanilla extract

4 eggs

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup sifted confectioners' sugar

5 teaspoons orange juice

2 tablespoons grated orange zest

Directions

Prep 20 m

Cook 1 h 20 m

Ready In 2 h

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Fuzzy Navel Cake I

Ingridients

1 (15 ounce) can sliced peaches, drained

1/2 cup peach schnapps

1 cup white sugar

1/4 cup orange juice

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

2/3 cup vegetable oil

1 cup chopped pecans

1 1/2 cups confectioners' sugar

Directions

In a glass container, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain peaches and reserve the liquid. Chop the peaches.

In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup of chopped pecans. Mix well and pour into a 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar. Mix well and drizzle over cake.

Amaretto Cream Cake

Ingridients

1 (18.25 ounce) package yellow cake mix

3 eggs

1 cup buttermilk

1/4 cup amaretto liqueur

1/4 cup vegetable oil

1 (15 ounce) can apricot halves, drained

2/3 cup amaretto liqueur

2 (8 ounce) packages cream cheese

3 tablespoons amaretto liqueur

4 cups sifted confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.

In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.

Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.

To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Apple Cake V

Ingridients

3 cups all-purpose flour

2 cups white sugar

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

2 teaspoons vanilla extract

3 eggs, beaten

3 1/2 cups apples, peeled and chopped

1 cup chopped walnuts

1 1/4 cups packed brown sugar

1/3 cup milk

1/2 cup butter

Directions

Prep 20 m

Cook 40 m

Ready In 1 h

In a large bowl, sift together flour, sugar, salt, and baking soda. Make a well in the center and add oil, eggs, and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread batter into prepared pan.

Bake in preheated oven until a toothpick inserted into cake comes out clean, 40 to 50 minutes. Glaze while still hot.

To make the glaze: In a saucepan, combine brown sugar, milk, and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

Mazarin Cake I

Ingridients

1/2 cup unsalted butter

1 1/2 teaspoons white sugar

1/4 teaspoon salt

2 egg yolks

1 1/3 cups all-purpose flour

1/2 cup unsalted butter

1 cup almond paste

2 eggs, beaten

1 teaspoon lemon zest

2 teaspoons all-purpose flour

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes.

To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour.

Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan.

Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly.

Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving.

White Velvet Cake II

Ingridients

1 1/2 cups butter, softened

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter flavored shortening

1 (8 ounce) package cream cheese

4 cups sifted confectioners' sugar

1 tablespoon milk

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)