cake-gateau
cinnamon-canelle
coconut-coco
eggs-oeuf
egg whites-blanc d'oeuf
candy-candi
chocolate-chocolat
pies-tarte
preserves-confiteur
1 box butter recipe cake mix
1/2 cup sugar
1/2 cup cooking oil
1 8oz. carton sour cream
5 eggs
3 tablespoons light brown sugar
2 tablespoons cinnamon
1 tablespoon sugar
1 cup powered sugar
1 tablespoon margarine, melted
1 tablespoon milk
1 teaspoon vanilla extract
Blend cake mix, sugar, oil and sour cream. Add eggs one at a time; beating well after each. Beat at medium speed until well beaten. Place half of the cake batter into a greased and sugar sprinkled bundt pan. Mix brown sugar and cinnamon (reserve 1 teaspoon of mixture) and sprinkle the remaining mix in the center of the batter in the pan.(not touching side of pan.) Cover with the remaining batter. Bake at 350 degrees for 50 minutes. Test with a cake tester to make sure the center of the cake is done. Let cake sit in pan for 10 minutes before inverting onto cake plate.
Glaze: Combine sugar, melted butter, milk and vanilla. While cake is still warm, pour glaze all over the cake. Sprinkle with remaining cinnamon sugar mixture.
1 cup cooking oil
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 cup fig preserves
1 cup chopped pecans
Mix all ingredients except figs and nuts. Fold in figs and nuts. Pour into a greased bundt pan and bake at 325 degrees for 75 minutes or until cake tester comes out clean when inserted into center of cake. Allow to cool at least 10 minutes before turning onto cake plate. May be sprinkled with powdered sugar when completely cool.
1 quart whole blackberries
1 and 1/2 cups water
2 cups sugar
Place the above ingredients in a large pot that has a cover. Bring to a boil.
Meanwhile, mix:
1 and 1/2 cup biscuit mix
1/4 cup milk
1/4 cup sugar
1 egg
1 teaspoon vanilla
Mix well, then drop mixture by tablespoons into hot boiling berry mixture. Lower heat and allow dumplings to cook for about 5 minutes. Turn dumplings over, cover pot and allow to cook about 5 minutes longer. Remove dumplings. If there is any liquid remaining in the pot more dumplings may be dropped and cooked as directed. The remaining blackberry syrup may be placed on top of the dumplings when served.
1 package butter flavored white cake mix
ingredients listed on cake mix package
1 and 2/3 cup sugar
1 16oz. carton sour cream
1 12oz. package frozen coconut, thawed
1 and 1/2 cups whipped topping
Prepare cake mix according to package directions. Make 2 8-inch layers. Bake at 350 degrees for 30 minutes. Cool completely, then split layers in half, making 4 layers.
Combine sugar, sour cream and coconut. Blend well. Chill mixture at least 2 hours. Reserve 1 cup of coconut mixture to use as frosting. Spread the remaining coconut mixture between the cake layers. Combine the reserved coconut mixture with the whipped topping. Blend well. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate 3 days before serving.
2 cups sugar
1 stick margarine
16 large marshmallows
1/2 cup evaporated milk
2 cups pecan halves
1 teaspoon vanilla
Cook sugar, margarine, marshmallows and milk until marshmallows are melted. Add pecans and cook over medium heat until the soft ball stage. Remove from heat and stir in vanilla. Beat until creamy and beginning to thicken. Drop by tablespoons onto well buttered foil. Let set until hardened. Remove from foil and store in tightly covered container until ready to serve.
Bread Pudding Ingredients:
1 loaf French bread
5 and 1/2 cups milk
6 egg yolks
1 and 1/2 cups sugar
1 and 1/2 sticks margarine, softened
2 teaspoons almond extract
Preheat oven to 350 degrees. Grease a 11"x14"x3" baking pan with 2 tablespoons margarine. Break bread into bite-size pieces. Place in baking pan and pour 2 cups of the milk in the pan. Allow the bread to soak for 15-20 minutes. In the meantime, cream the yolks, sugar and margarine. Add the almond extract and remaining 3 and 1/2 cups milk. Mix well. Pour over soaking bread in pan. Bake for 50 minutes or until knife comes out clean when inserted in the middle of the pudding.
Meringue ingredients:
8 egg whites
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon almond extract
Beat egg whites until stiff peaks form. Slowly add sugar and cream of tartar. Beat until stiff peaks form again. Fold in almond extract. Spread meringue over pudding, making sure to cover pudding completely, sealing to the edge of the pan. Bake at 450 degrees for about 8 minutes or until meringue is browned. Remove from oven.
Custard Sauce:
4 large egg yolks
1 cup sugar
6 level teaspoons cornstarch
2 tablespoons almond extract
5 cups milk
1 large can evaporated milk
Cream egg yolks, sugar, cornstarch, and almond extract. Slowly add milk and stir well. Cook over low heat stirring often until mixture thickens.
Serve meringue topped bread pudding topped with custard sauce. May be served warm or cold.
2 cups sugar
1 cup plus 2 tablespoons dark brown sugar
1 cup butter-flavored shortening
4 eggs
1/2 cup molasses
1 and 1/2 teaspoon salt
2 teaspoons baking soda
6 cups flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
Cream sugars and shortening. Add eggs, molasses, salt and soda. Beat well. Add flour, cinnamon and ginger. Beat well. Refrigerate dough at least 2 hours.
Take about 1/2 cup of dough and shape into planks(ovals about 4-6 inches long and 1/2 inch thick and 2 inches wide.) Place on lightly greased cookie sheets about 2 inches apart. Bake at 350 degrees for about 13 minutes.
ICING:
1/3 cup evaporated milk
2 and 1/2 cup powdered sugar
1 teaspoon vanilla
1 teaspoon margarine
squirt of red food coloring
Blend all ingredients well and spread over warm planks.
Keep planks in tightly covered containers once cooled enough to store.
1 cup chopped pecans
1 cup flaked coconut
1 box chocolate cake mix
1 block of margarine
1 box of powdered sugar
8 oz. cream cheese
1 teaspoon vanilla
Sprinkle pecans and coconut in bottom of a well-greased 9"x12" cake pan.
Mix cake mix according to package directions.
Pour over pecans and coconut in pan.
Cream together margarine, powdered sugar, cream cheese and vanilla.
Drop on top of cake mix in pan making sure that creamed mixture is spread to the sides of the pan.
Bake at 350 degrees for 40-50 minutes. Let set for about 15 minutes before cutting into squares.
