German Pancakes

This is a picture of the batter in a 9x13 pan.

 This is a picture of the finished German Pancakes.

Ingredients

6 eggs

1 cup milk

1 cup flour

1/2 teaspoon salt

2 tablespoons butter

Directions

Preheat the oven to 450 F.  Melt the butter in a 9x13 pan.  Blend the eggs, milk, flour, and salt really well.  Pour mixture into the pan and cook 15- 20 minutes.  

Tres Leche Cake

This is a picture of the cake batter.

The poked cake.

This is a picture of the cake with the glaze.

This is a picture of the finished Tres Leche Cake.

Ingredients

For the cake:

• Vegetable oil
• 6 3/4 ounces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the topping:

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Chocolate Cake

This is a picture of the Chocolate Cake mixture in a 9x13 pan. 

This is a picture of the finished Chocolate Cake.

1 cup all-purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/4 cup shortening
1/2 teaspoon vanilla
1 egg


Grease a 9x13 pan.  Preheat the oven to 350.  Mix all the ingredients except the egg.  Wait until it's totally mixed then add the egg and wait until it's mixed.  Pour mixture into the 9x13 pan and put in the oven for 35 minutes.    

Chocolate Chip Cookies

                                            The finished Chocolate Chip Cookies.




1 stick butter
1/4 cup sugar
1/3 cup firmly packed dark brown sugar
1 medium egg, beaten
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 cup semisweet chocolate chips


1. Preheat the oven to 350 F.  
2. Mix everything except the chocolate chips.  When the mixture is smooth then add the chocolate chips and mix a little bit more.
3.  Form the cookies and place them on a cookie sheet(or more if you need more cookie sheets). Yield 30.

Sour Cream and Jello

                                                     The first layer with Jello.

                                                  The second layer with sour cream.

         The finished Sour Cream and Jello.

3 small packages of Jello (whatever flavor you want)
Almost 1 whole container (16 oz.) of sour cream (or the whole container if you like lots of sour cream).


Make the Jello and pour about half of the Jello into a 9x13 pan.  Put the pan in the fridge until it sets and leave the other half of Jello in room temperature so it doesn't set immediately.  Once the Jello in the pan is set put the sour cream on top of the Jello layer.  Once you have put the sour cream in the pan and you want to have an easier time putting the final layer of Jello on let the Jello set just enough so that the Jello isn't mostly liquid.  The reason why you might want to do that is because if the Jello isn't somewhat set when you pour it, it will make holes in the sour cream layer. 

Surprise Pudding Pie

This is the first layer of the Surprise Pudding Pie.

This is a picture of the finished Surprise Pudding Pie.

1st layer:

1 1/4 cup flour                                                                              
1 stick of butter

1 tablespoon sugar             

3/4 cup of chopped nuts (optional)
Melt butter, mix and press into a 9x13in. pan and bake at 450 for 15 minutes or until golden brown.

2nd layer:

8oz. cream cheese (softened)

1 cup sugar

1 whip cream

Blend all.  Spread over crust.

3rd layer:

Make two boxes of instant pudding (small boxes). Spread over cream cheese mixture.

4th layer:

Whip cream over pudding mixture.

- Chill 4 to 6 hours.

Magic Bars

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 can (14oz.) sweetened condensed milk
1 package (6oz.) semisweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)


Pour butter evenly into the bottom of a 9x13 pan.  Sprinkle crumbs over butter, pour sweetened condensed milk over crumbs.  Top with remaining ingredients, press down firmly.  Bake at 350 for 25-30 minutes or until lightly browned.  Cool.  Cut into bars.  Store loosely covered at room temperature.  Yield 2 dozen. 

Orange Cranberry Muffins with Orange Streusel

This is the recipe I used to make the muffins today.  I found this recipe at this website http://www.dealstomeals.blogspot.com

Orange Cranberry Muffins

1/2 cup orange juice concentrate
3/4 cup sugar
Zest of one orange
1/2 cup craisins
1 cup fresh cranberries, slightly chopped
3 eggs
2/3 cup oil
1 2/3 cup milk
1 Tablespoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sour cream
4 cup flour

Mix together all of the items except for the flour until smooth.

Orange Streusel

1/2 stick butter
1 Tablespoon fresh orange juice
1 teaspoon orange zest
2/3 cup flour
Pinch of salt
1/2 cup white sugar

Slightly melt butter and add the orange juice, zest, flour, salt and sugar. Mix together until crumbly. Sprinkle small pieces of the streusel over the uncooked muffins. Bake muffins at 350 for 10-12 minutes, or until muffins are slightly golden.

Cake Balls

This is a picture of a baked Yellow Cake tore into pieces to make Cake Balls.

 You usually put a can of frosting in the cake and mix it but instead I put in two cups of something called Manjar.

Once you finish mixing the torn up cake with the Manjar or frosting you make balls   from the mixture of cake with Manjar or frosting.

After you finish making the balls you melt some chocolate, then you dip the balls into the chocolate. Once they are fully covered in chocolate place them on a pan with wax paper on it.  

This is a picture of finished Cake Balls.

Yellow Cake

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter or margarine

1 3/4 cups sugar

1 1/2 teaspoons vanilla

2 eggs

1 1/4 cups milk

1. Grease and lightly flour two 8x1 1/2-inch or 9x1 1/2-inch round baking pans or grease one 13x9x2-inch pan; set pan(s) aside.  Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter or margarine with an electric on medium to high speed for 30 seconds.  Add sugar and vanilla; beat till well combined.  Add eggs, one at a time, beating 1 minute after each.  Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined.  Pour batter into the prepared pan(s).

3. Bake in a 375 oven for 30 to 35 minutes or till a wooden toothpick comes out clean.  Cool layer cakes in pans on wire racks for 10 minutes.  Remove layer cakes from pans.  Cool    thoroughly on racks.  Or, place 13x9x2-inch cake on a wire rack; cool thoroughly. Frost with desired frosting.  Serves 12.

Corn Bread

1 cup all-purpose flour                                            

1 cup cornmeal

2 to 4 cups of sugar

1 tablespoon baking powder

½ teaspoon salt

2 beaten eggs

1 cup milk

¼ cup cooking oil or shortening, melted

1.     Grease the bottom and ½ inch up the sides of a 9x9x2-inch baking pan; set aside.

2.    In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

3.    In another bowl combine the eggs, milk, cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just till moistened.

4.    Spoon batter into the prepared pan. Bake in a 450 oven for 20 to 25 minutes or till a wooden toothpick inserted near the center comes out clean. Cool on wire rack. Makes 8 or 9 servings.

Banana Bread

1 ½ cup all-purpose flour                                                 

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

1 egg

1 cup mashed bananas (3 medium)

¾ cup sugar

¼ cup cooking oil

1 teaspoon finely shredded lemon peel (optional)

½ cup chopped walnuts or pecan

1.     Grease the bottom and a ½ inch up the sides of a 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon salt. Make a well in a   the center of dry mixture; set aside.

2.    In another bowl combine the egg, bananas, sugar, cooking oil, and, if desired, lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.

3.    Spoon in batter into the prepared pan. Bake in a 350 oven 50 to 55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).