Tag Archives: Cakes Cookies & Squares

Blueberry Lush

4.8 oz graham crackers, 1 sleeve
1 c pecans
1/2 c butter melted
2 T sugar
8 oz cream cheese, well softened
1 c powdered sugar
16 oz cool whip non-fat, divided
2 cans blueberry pie filling
2 T chopped pecans for garnish (opt)

Preheat oven to 350° F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13 x 9″ pan. Bake for 8 min and let cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 c so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mix over crust. Add blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.

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Crustless Rhubarb Pie (Judy Gaik)

3 c chopped rhubarb
1/3 c flour
3/4 c sugar (or substitute)
1/2 t baking powder
1/2 t salt
3 extra large eggs
1 t vanilla
1 c milk
1/4 c butter melted

Preheat oven to 375 F. Grease pie plate with butter and spread rhubarb on the bottom. Mix remaining ingredients in blender and pour over rhubarb. Bake for 40 – 45 min until cooked and set in the middle. Let set for 15 min before cutting. Serve with vanilla ice cream, frozen yogurt or whipping cream.

S’mores Fudge Bars (handletheheat)

Crust

20 full graham crackers
1/4 c sugar
1/2 t salt
12 T unsalted butter, melted

Preheat the oven to 350° F. Line an 8 x 8″ baking pan with foil. Place the graham crackers, sugar and salt in the bowl of a food processor and pulse until finely ground. Add melted butter and pulse until the mix is moistened. Press the mix into the bottom of the prepared baking pan. Bake for 10 min. Remove to a cooling rack and let cool completely. Pour fudge filling over graham cracker crust. Place in the refrigerator. Spread marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 min or until lightly golden. Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Fudge Filling

2 c  semisweet chocolate chips
1  14 oz can sweetened condensed milk

In a small saucepan set over medium-low heat, combine chocolate chips and condensed milk. Heat until mix is melted, thick and smooth, stirring constantly.

Marshmallow Topping

2 large egg whites
1/4 t cream of tartar
3/4 c sugar
1/2 c light corn syrup
1/4 c water
1/4 t salt
1 1/2 t vanilla

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. Meanwhile, in a small saucepan set over medium-high heat, combine sugar, corn syrup, water and salt. Bring the mix to a boil and continue to cook until a candy thermometer registers exactly 240° F. Immediately remove from heat. Turn the mix on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mix is thick and glossy and looks like marshmallow fluff, about 7 min longer. Add in the vanilla and beat until combined.

 

Simply Sinful Cinnamon Muffins (kingarthurflour)

Topping

1/4 c diced pecans
1/4 c rolled oats
1/2 c flour
1/2 t cinnamon (opt)
3 T soft butter
1/3 c brown sugar

Mix the ingredients together until crumbly. Set aside.

Filling

1/2 c Baker’s Cinnamon Filling mix*
3 – 4 T water
*For a substitute, see “Note” below.

Mix Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. If you’re using the substitute, simply mix together all of the ingredients. Set aside.

Batter

1/2 c butter, melted
3/4 c lukewarm milk
2 large eggs
1 3/4 c flour
1/2 c rolled oats
2 T cornstarch (opt)
3/4 c sugar
1 T baking powder
1/2 t salt
1/4 t ground nutmeg
1/2 c cinnamon chips or butterscotch chips

Preheat your oven to 400° F. Line a 12 cup muffin pan with cupcake papers, or grease it lightly. In a bowl or measuring cup, whisk together the melted butter, milk and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the liquid mix to the dry ingredients, stirring just until combined. Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here. Dollop 2 t cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here. Top with the remaining batter. Sprinkle generously with the topping, pressing it in lightly. Bake for 20 – 25 min or until they’re golden brown. Remove the muffins from the oven and wait 5 min before transferring them from the pan to a rack to cool. Drizzle glaze over the cooled muffins. Note: Don’t have Baker’s Cinnamon Filling mix? Substitute 3 T melted butter, 1/2 c brown sugar, and 1 1/2 T ground cinnamon. Let the mix sit for 15 min before using, to thicken.

Glaze

2/3 c confectioners’ sugar
pinch of salt
1 T milk, or enough to make a pourable glaze

Mix ingredients together until smooth.

Polenta Corn Bread (lavafood)

1 c flour
1 T baking powder
1 c polenta
2 eggs, lightly beaten
1 c milk
1 T oil
1 c tinned corn, drained
1 1/2 c grated cheddar cheese

Preheat oven to 350 F and grease loaf pan. Sift flour and baking powder into a large bowl and stir in polenta. Combine eggs, milk and oil together and then gradually add to polenta mixture. Stir until smooth. Stir in corn and cheese. Pour into pan and cook for 35 – 40 min or until lightly brown on top and inserted skewer comes out clean. Allow to cool before cutting into slices.

 

Georgia Pecan Cake (topbuzz)

1 c butter, softened
2 c sugar
4 large eggs
1 t vanilla
1/2 t lemon extract
3 c flour
3/4 t salt
1/2 t baking powder
1/2 t baking soda
1 c buttermilk
1 c chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mix  to the creamed mix alternately with buttermilk. Toss pecans with the reserved flour mix; fold into batter. Pour into a greased and floured 10″ tube pan. Bake at 325° F for 60 – 70 min or until a toothpick inserted in the center comes out clean. Cool for 10 min before removing from pan to a wire rack to cool completely.

Big Crumb Coffee Cake with Rhubarb (jamhands)

Rhubarb Filling

1/2 lb rhubarb, trimmed
1/4 c sugar
2 t cornstarch
1/2 t ground ginger

Slice rhubarb 1/2″ thick and toss with sugar, cornstarch and ginger. Set aside.

Crumbs

1/3 cu dark brown sugar
1/3 c sugar
1 t ground cinnamon
1/2 t ground ginger
1/8 t salt
1/2 c butter, melted
1 3/4 c flour

In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

Cake

1/3 c sour cream
1 large egg
1 large egg yolk
2 t vanilla
1 c cake flour (ditto on the all-purpose flour–worked just fine)
1/2 c sugar
1/2 t baking soda
1/2 t baking powder
1/4 t salt
6 T softened butter, cut into 8 pieces

Preheat oven to 325 F. Grease an 8″ square baking pan. In a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mix and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mix in 2 batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 c batter and set aside. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even. Using your fingers, break topping mix into big crumbs, about 1/2 – 3/4″ in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 – 55 min. Cool completely before serving. Makes an 8 x 8″ pan.

 

Jewish Honey Cake (Honig Lekach) (196flavors)

2 1/2 c flour
1 c whole wheat flour
1/2 c brown sugar
1 T baking soda
1 t baking powder
2 t ground ginger
2 t cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t ground mace
2 oz walnuts (or almonds, or a mixture of both), toasted and ground
1 1/4 c honey
1 c apple juice
3 T whisky
4 eggs , beaten
1/4 c vegetable oil

Preheat oven to 350 F. Mix the dry ingredients: both flours, ground almonds or walnuts, sugar, baking powder, baking soda and spices. In another bowl mix honey, apple juice and whisky and emulsify. Make a well in the center of the dry ingredients, add the oil, eggs and the liquid mix. Whisk at low speed until reaching a smooth dough without lumps. Pour the mix into a loaf pan. Bake for 50 min. Unmold when warm or cold. Cover with a cloth and consumed preferably 24 hours later.

Easy Banana Nut Bread Recipe in the Bread Maker (emilyaroach)

1/4 c yogurt
1/4 c milk
1/3 c room temp butter, cut into 1/2” pieces
1/3 c applesauce
2 eggs at room temp
1 1/2 t vanilla
1 1/2 c mashed bananas. (typically 3 bananas)
2 2/3 c white whole wheat flour
1 t salt
3/4 c sugar
1/4 c brown sugar
1 t baking powder
1 1/2 t baking soda
3/4 c chopped walnuts

Add ingredients to the bread machine in the order listed. Add walnuts to fruit/nut dispenser (on Breville model, or add to bread pan directly.) Place pan in bread machine and set to Quick loaf, or appropriate setting for non-yeast bread. Press start. Scrape sides (if you remember, otherwise don’t worry) after first few min of the mixing cycle. Remove bread pan when timer finishes. Let cool for 5 min, then remove bread carefully and let cool for another 15 min. This cuts down on the crumble factor, but it will be really hard to wait! Note: You could replace the yogurt and milk with 1/4 c buttermilk.

Lemon Cake Bread Machine (3boysandadog)

Lemon Cake

1  18 oz pkg yellow, golden or lemon pudding cake mix
1 c water
3 eggs, lightly beaten
1⁄3 c vegetable oil
1 T freshly squeezed lemon juice
2 t grated lemon zest

Measure cake ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Cake Cycle. Halfway through mixing time, using a rubber spatula, scrape down sides of baking pan and kneading blade. When signal sounds indicating the end of cycle, test for doneness with a wooden skewer. If ready, remove baking pan from bread machine. If not, keep in bread machine on Keep Warm Cycle for 10 – 30 min or on Bake Cycle until baked. With a long wooden skewer, poke several holes through the cake as soon as it is removed from the bread machine. Spoon warm syrup over the hot cake. Set baking pan on a cooling rack for 30 min. Turn cake out onto a serving plate and set aside to cool completely.

Lemon Syrup

1⁄2 c sugar
3 T freshly squeezed lemon juice

 

In a small saucepan over low heat, combine sugar and lemon juice. Heat, stirring constantly, until sugar is dissolved.

Cream Cheese Cherry Pie Crumb Bars(browneyedbaker)

Crumb

3 c flour
1 c sugar
1 t baking powder
1/4 t salt
1 c cold unsalted butter, cut into small cubes
1 egg

Preheat oven to 375 F. Lightly grease a 9 x 13″ baking pan. In a medium bowl whisk together flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 – 10 min until light golden brown. Set on a wire rack to cool. Using an offset spatula, spread the cream cheese mix into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mix. Crumble remaining dough evenly over the cherry layer. Bake for 45 – 50 min or until the top is light golden brown. Cool completely before adding the glaze. Drizzle Glaze over the bars and allow to set. The bars can be served at room temp or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Filling

24 oz cream cheese, at room temp
1 c sugar
2 t vanilla
2  21 oz cans cherry pie filling

In a separate large bowl beat cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 – 3 min. Add vanilla and mix to combine.

Powdered Sugar Glaze (opt)

1/2 c powdered sugar
1 – 2 T heavy cream or milk
1/4 t vanilla

In a small bowl whisk together powdered sugar, cream and vanilla. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze.

Rhubarb Oatmeal Squares (devourblog)

Filling

1 c chopped rhubarb (fresh or frozen)
1 T water
2 T sugar
1/2 c strawberries, hulled and quartered (fresh or frozen)
1/2 t vanilla

In a small heavy saucepan, combine rhubarb, sugar and water. Bring to a boil over medium heat. Reduce heat to low and simmer until rhubarb is tender and beginning to break down, about 8 – 10 min. Stir in strawberries and vanilla and cook for 5 more min. Set aside to cool slightly.

Crumble

1 3/4 c flour
1 1/2 c rolled oats
1 c packed brown sugar
1/2 t cinnamon
pinch salt
1 c unsalted cold butter, cut into 1/2″ pieces

Preheat oven to 325 F. Butter or spray a 9 x 9″ baking pan. In a large bowl, combine flour, oats, sugar, cinnamon and salt. Add the cold butter and use your fingers to rub the butter into the dry ingredients until the mix looks like coarse crumbs about the size of small peas. Reserve 2 c oat mix and set aside. Press remaining oat mix into prepared pan. Spoon 1 1/2 c strawberry-rhubarb mix onto the bottom crust and spread evenly overtop (Note: You may have extra filling; reserve for another use). Sprinkle the reserved oat mix over the filling. Bake about 50 – 55 min until the top is lightly browned and the filling is bubbling. Let cool on a rack for 2 hours before cutting into squares and serving. The finished squares will keep covered at room temp for 2 – 3 days.

 

Weight Watchers Pumpkin Pie Cupcakes (pointsrecipes)

1  15 oz can pumpkin
1/2 c sugar
1/4 c brown sugar
1/2 c egg beaters
1 t vanilla
3/4 c 2% evaporated milk
2/3 c flour
2 t pumpkin pie spice
1/4 t salt
1/4 t baking powder
1/4 t baking soda
16 T Cool Whip Free

Preheat oven to 350 F and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray. Mix pumpkin with the next 5 ingredients ( through evap. milk). Combine flour with next 4 ingredients (through baking soda). Add flour mix to pumpkin mix and mix until blended and smooth. Fill each muffin cup 2/3 full. Bake 20 min and let cool 20 min. Remove cupcakes from pan and chill in the fridge for 30 min. Top with Cool Whip Free. Makes 16 ( 1 cupcake with 1 T Cool Whip Free = 3 Smart Points = 2 points +)

Weight Watcher’s Hot Fudge Pudding Cake (skinnypoints)

1 c flour
1/3 c sugar
1/4 c unsweetened cocoa powder
2 t baking powder
1/2 t salt
1/2 c nonfat milk
1 large egg, lightly beaten
2 T canola oil
1 t vanilla
1/4 c pecan halves, toasted
3/4 c brown sugar
1 1/3 c hot strong coffee

Preheat oven to 375° F. Lightly coat an 8 x 8″ baking dish with cooking spray. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mix, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 min. Let stand for 10 min; serve hot or warm. Makes 12 equal servings. 4 Pointsplus and 6 Smartpoints

Rhubarb Pineapple Upside Down Cake (justapinch)

Cake

1  18.25 oz box Pillsbury golden butter cake mix
1 c water (or 1 c reserved pineapple juice)
1/3 c softened butter
3 large eggs

Preheat the oven to 350º F. Grease a 13 x 9 baking pan. Set pan aside. In a large bowl blend together just until moist, the cake mix, water (or reserved pineapple juice), softened butter and eggs. Then beat on medium speed for 2 min. Set bowl aside. Pour rhubarb mix into the already greased baking pan. Spread evenly in pan. Pour cake batter over the rhubarb mix. Spread cake batter evenly over the rhubarb mix. 7. Bake in oven for 55 min. Cake should look golden brown in color when done baking. If need be, do the toothpick test in center of cake, to be sure cake is done baking. Let cake sit to cool down a bit before serving. Either serve cake while it’s still warm or cool completely then serve. Or refrigerate to serve later. (Refrigerate any leftover cake.) Top cake with a dollop of Cool Whip or with a bit of whipped cream. Note: Be sure to thoroughly drain the juice from the canned pineapple. Use a mesh colander to drain the pineapple in and press down the crushed pineapple with a spoon.

Rhubarb Mixture

3 c thinly sliced rhubarb (do not use frozen)
1  20 oz can crushed pineapple, drained & reserving juice
1/3 c sugar
1/3 c brown sugar, firmly packed
1  3 oz box strawberry Jell-o
Cool Whip or whipped cream, to garnish cake

In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, sugars and strawberry Jell-o.

 

Cinnamon Rhubarb Muffins (finecooking)

Muffins

2 c flour
3/4 c sugar
2 1/2 t baking powder
1 t ground cinnamon
1/2 t baking soda
1/2 t kosher salt
1 c sour cream
8 T unsalted butter, melted and cooled slightly
2 large eggs
1 t vanilla
1 1/2 c 1/4″ diced rhubarb

Position a rack in the center of the oven and heat the oven to 400° F. Line a 12 cup muffin tin with paper or foil baking cups. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend. In a medium bowl, whisk together sour cream, melted butter, eggs and vanilla until smooth. Lightly stir the sour cream mix into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick. Divide batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups. Sprinkle a generous 1/2 t Topping over each muffin. Bake muffins until they’re golden brown, spring back most of the way when gently pressed and a pick inserted in the center comes out clean, 18 – 22 min. Transfer to a rack and let the muffins cool in the pan for 5 – 10 min. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm. Note: The muffins will keep for one day; just reheat them in a 350° F oven for 3 – 4 min to refresh them.

Topping

3 T sugar
1/2 t ground cinnamon

In a small bowl, combine sugar and cinnamon and mix well.

Mom’s Rhubarb Cake (allrecipes)

Crust

2 c flour
1/4 c brown sugar
1 T baking powder
salt
1/2 c butter
2/3 c evaporated milk
1 egg, beaten

Combine flour, brown sugar, baking powder and salt in a bowl. With a pastry blender, cut in butter until the mix resembles coarse crumbs. Stir in the evaporated milk and beaten egg. Press dough into the bottom and partly up the sides of a 9 x 13″ baking dish. For a Thicker Crust: Press the dough into the bottom of the pan only. Preheat an oven to 350 F. Spread filling over the dough. Top the rhubarb with the streusel mix. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 min.

Filling

2 lbs rhubarb, cut into 1/4″ slices
1  3 oz pkg raspberry flavored Jell-O (can sub strawberry Jell-O)
1/2 c sugar

Mix the rhubarb, gelatin mix and 1/2 c sugar together.

Streusel

1 c flour
1/2 c butter, softened
1/2 c sugar

Combine sugar, flour and softened butter in a bowl. Cut in butter until the mix resembles coarse crumbs.

 

Lemon Meringue Cheesecake (Sandra H.)

Crust

2 c shortbread cookie crumbs
1/4 c melted butter

Preheat oven to 325 F. Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9″ springform pan. Spread filling over cookie crust in the springform pan. Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temp and refrigerate until completely cooled, at least 3 – 4 hours. Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges. Bake in the preheated oven until meringue is golden brown, about 10 min. Chill uncovered in refrigerator, about 1 hour. Note: This can be made the day before and kept in the fridge. In fact it tastes even better the day after like most cheesecakes. Make sure not to cover it or your meringue may collapse.

Filling

3  8 oz pkgs cream cheese, softened
1 c sour cream
1 c sugar
4 eggs
1/4 c fresh lemon juice
1 t vanilla
1 lemon, zested

Beat cream cheese, sour cream and sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla and lemon zest into cream cheese mix, scraping bottom and sides of the bowl.

Meringue

4 egg whites
1/4 c sugar
1/4 t cream of tartar (opt)
1 1/2 c lemon curd

Beat egg whites in a bowl using an electric mixer until soft peaks form; add sugar and cream of tartar and beat until stiff, but not dry, peaks form.

 

Cinnamon Bun Scone (recipessparkpeople)

2 c flour
1 c Quaker oats
1/4 c & 2 T sugar, divided
1 T baking powder
1/4 t salt
8 T (1 stick) butter, chilled and cut into pieces
3/4 c milk
1 egg white, lightly beaten
1 t vanilla
2 t ground cinnamon
3/4  powdered sugar
3 – 4 t orange juice or orange drink

Heat oven to 425 F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 c sugar, baking powder and salt; mix well. Cut in butter with pastry blender or fork until mix resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 T sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mix (do not blend completely). Drop dough by 1/4 cupfuls 2″ apart on cookie sheet. Bake 11 – 13 min or until golden brown. Remove to wire rack; cool 5 min. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Yields 12 scones.

 

Pineapple Sour Cream Pudding Cake (freshfamilyrecipes)

1  8 oz can crushed pineapple in juice
1/2 t baking soda
1  18 oz pkg yellow cake mix
1  7 oz pkg Jell-O instant pistachio pudding mix or 1  7 oz pkg instant pineapple pudding or 1  7 oz pkg vanilla flavor instant pudding and pie filling mix
4 eggs
1 c sour cream
1/4 c oil

In a small bowl, combine pineapple with the juice and the baking soda; mix well. In a large mixing bowl, combine remaining ingredients; stir in pineapple. Blend, then beat at medium speed of an electric mixer for 2 min. Pour into a greased and floured 10″ Bundt or tube pan. Bake at 350 F for 50 – 55 min or until cake springs back when lightly touched. Cool in pan about 15 min. Remove from pan and finish cooling on wire rack. Dust with powdered sugar.