karen's fruit pizza

Ingredients

• Servings: 24
• crust:
• 1 (18.25 ounce) package yellow cake mix
• 2 eggs
• 1/4 cup vegetable oil
• cream cheese layer:
• 2 (8 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon almond extract
• fruit:
• 1/2 cup sliced fresh strawberries, or as desired
• 1/2 cup diced pineapple, or as desired
• 1/2 cup sliced fresh peaches, or as desired
• fruit glaze:
• 1/2 cup white sugar
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup water
• 2 tablespoons cornstarch

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• preheat oven to 400 degrees f (200 degrees c). grease two 12-inch pizza pans.
• mix cake mix, eggs, and vegetable oil together in a bowl until batter is just mixed; press into the prepared pizza pans.
• bake crust in the preheated oven until lightly browned, about 10 minutes. remove crusts from oven and cool completely, at least 30 minutes.
• whisk cream cheese, confectioners' sugar, and almond extract together in a bowl until smooth; spread the cooled crusts.
• arrange strawberries, pineapple, and peaches on the cream cheese layer.
• combine white sugar, orange juice, lemon juice, water, and cornstarch together in saucepan over medium heat; cook and stir until glaze is thickened, 5 to 10 minutes. remove saucepan from heat and refrigerate glaze until cooled, about 20 minutes.
• drizzle glaze over fruit and refrigerate pizza until chilled, at least 30 minutes.

herman pancakes

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1 cup herman sourdough starter
• 1/3 cup vegetable oil
• 2 eggs
• 1/2 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together flour, baking soda, salt, sugar and baking powder. add the sourdough starter, oil, eggs and milk; beat well.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Crusty Loaf Cake

Ingredients

• Servings: 1
• 1 cup butter flavored shortening
• 2 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray pan with non-stick spray.
• cream together the shortening and sugar. add eggs, vanilla, flour and mix well.
• pour into prepared pan and bake at 350 degrees f (175 degrees c) for 50 to 60 minutes or until top is golden brown.

Sugar And Spice Muffins

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 3/4 cup white sugar
• 1 egg
• 3/4 cup milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups.
• in a large bowl, combine flour, baking powder, salt and nutmeg. in a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. stir egg mixture into flour mixture, just until moistened. spoon batter into prepared muffin cups.
• bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• while muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. while muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

easy pineapple upside down cake

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1 (15 ounce) can pineapple chunks, drained
• 2 tablespoons chopped pecans (optional)
• 1 1/2 cups biscuit baking mix (such as bisquick®)
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• melt butter in a 9-inch baking pan in the preheating oven. remove pan.
• sprinkle brown sugar evenly over butter.
• arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
• beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
• increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
• slowly pour batter over the pineapple mixture.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• run a paring knife between the cake and the edge of the pan to loosen cake. cover the cake pan with a plate, and invert it to flip the cake out of the pan and the plate. cool at least 10 minutes before serving.

italian lemon cream cake

Ingredients

• Servings: 12
• cooking spray
• cake:
• 1 (16.25 ounce) package white cake mix
• 3/4 cup milk
• 1 tablespoon milk
• 2 eggs
• 3 1/2 tablespoons vegetable oil
• crumb topping:
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• filling:
• 4 ounces cream cheese, softened
• 2/3 cup confectioners' sugar, divided, plus more for dusting
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray the bottom of a 10-inch springform pan with cooking spray.
• measure 1 cup cake mix; set aside for crumb topping. place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. pour batter into the prepared pan.
• mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. sprinkle crumbs over top of cake batter.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. cool cake to room temperature in the pan.
• beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. fold cream cheese mixture into whipped cream.
• remove cake from springform pan. cut cake horizontally into 2 layers using a serrated knife; remove top layer. spread filling the bottom cake layer; place top cake over filling. refrigerate cake for at least 4 hours. dust cake with more confectioners' sugar before serving.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

fluffy pancakes

Ingredients

• Servings: 8
• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. whisk egg and butter into "soured" milk. pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• heat a large skillet over medium heat, and coat with cooking spray. pour 1/4 cupfuls of batter the skillet, and cook until appear on the surface. flip with a spatula, and cook until browned on the other side.

cartoon cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 (21 ounce) can cherry pie filling
• 2 teaspoons vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 (21 ounce) can light cherry pie filling

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• ignore instructions on cake box. in a large bowl, beat eggs, add 1 can pie filling and combine. add cake mix and beat until well mixed. the batter will be stiff.
• pour half of the batter into each pan and spread evenly. bake at 350 degrees f (175 degrees c) for about 25 minutes, or until a toothpick inserted into the center of cake comes out clean. cool a couple of minutes, then turn layers out cooling rack. cool completely before icing.
• for the icing: beat butter, cream cheese, and vanilla until smooth. add confectioners sugar and continue beating until smooth.
• ice a layer, add the second layer, and finish icing the cake. refrigerate until time to serve. just before serving, pour the cherry pie filling on top and spread it gently to the edges. a few of the cherries will roll down the sides. that's what you want.

100% whole wheat pancakes

Ingredients

• Servings: 4
• 2 cups whole wheat flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups buttermilk
• 2 eggs
• 3 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. stir just until combined (batter may seem a bit thick).
• heat a cast iron skillet over medium-low heat for 5 minutes. pour 1/3 cup of batter hot skillet and use a spoon to spread the pancake a bit. cook until browned and appear on top, 1 1/2 to 2 minutes. flip and cook until browned and set in the middle, about 2 more minutes. repeat with remaining batter.

strawberry cupcakes with lemon zest cream cheese icing

Ingredients

• Servings: 14
• strawberry puree:
• 1 cup frozen strawberries
• 2 tablespoons water
• 1 teaspoon honey
• 1/2 teaspoon fresh lemon zest
• 1 tablespoon white sugar
• cupcake batter:
• 1 box strawberry cake mix (such as betty crocker®)
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon lemon zest
• lemon zest cream cheese icing:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter at room temperature
• 2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). line 14 cupcake cups with paper liners.
• to make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. blend until smooth.
• beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. beat lemon zest into batter. fill prepared cupcake cups 2/3 full. drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. a toothpick inserted near the center should come out clean. let cupcakes cool for at least 30 minutes.
• to make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. refrigerate icing until cupcakes are cool enough to frost. frost cooled cupcakes with icing.

Pink Angel Dessert

Ingredients

• Servings: 1
• 1 cup warm water (110 degrees f/45 degrees c)
• 2 envelopes unflavored gelatin
• 1/2 cup white sugar
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 1 cup evaporated milk
• 1 (9 inch) angel food cake

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place warm water in small saucepan and sprinkle gelatin on the surface. let stand 3 to 4 minutes. stir in sugar and place over low heat, stirring to dissolve sugar. remove from heat and stir in lemonade concentrate. chill in refrigerator until partially set, mixture should be the consistency of unbeaten egg whites, 10 to 20 minutes.
• pour mixture into large mixing bowl and beat in evaporated milk until light and fluffy, 2 minutes. tear angel food cake into bite sized pieces and fold into mixture. spoon into a 9x5 inch loaf pan and freeze for 1 hour. slice and serve.

caramel frosting iii

Ingredients

• Servings: 2
• 1 cup packed brown sugar
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon cream

Recipe

• combine in a saucepan the brown sugar, salt, butter or margarine and milk. cook, stirring until sugar is dissolved. then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees f - 115 degrees c). cool to lukewarm (110 degrees f). put into small bowl and beat until it begins to thicken.
• add vanilla and cream and continue beating until of spreading consistency. if thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. quickly spread on cake. sprinkle with chopped nuts if desired. enough to frost two 8 inch layers.

Peach Cake I

Ingredients

• Servings: 1
• 2/3 cup butter
• 1 cup white sugar
• 3/4 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 (15 ounce) can sliced peaches

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees (175 degrees c). lightly grease one 8 x 8-inch pan.
• cream together the sugar and butter. add the flour, milk, salt, and baking powder. mix well and pour into prepared pan. spread fruit evenly over the top of the batter and pour juice from canned peaches over top.
• bake in at 350 degrees f (175 degrees c) for 50 minutes or until fully browned on top.

crema de fruta

Ingredients

• Servings: 1
• cake
• 6 eggs
• 3/4 cup white sugar
• 1 1/4 cups cake flour
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup butter, melted
• filling
• 1 cup white sugar
• 1/3 cup cake flour
• 2 3/4 cups milk
• 5 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• topping
• 1 (15.25 ounce) can , drained and juice reserved
• 2 tablespoons unflavored gelatin

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 4 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c). butter a 9x13 inch oval, glass baking dish.
• to prepare cake: beat 6 eggs until fluffy. beat in 3/4 cup sugar until smooth and thick. fold in 1 1/4 cups cake flour, nutmeg and salt. stir in melted butter. pour into prepared pan.
• bake 15 to 20 minutes, until center springs back when lightly touched. let cool 10 minutes in pan before transferring to wire rack to cool completely. split cake horizontally into two layers.
• to prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. cook and stir until thickened, 15 minutes. let cool completely.
• to prepare topping: place reserved juice in a small saucepan over low heat. stir in gelatin and continue stirring until completely dissolved. set aside.
• to assemble: return bottom cake layer to glass dish. spread half the filling over the layer. top with remaining layer and remaining filling. arrange on top and cover with gelatin mixture. chill 4 to 8 hours, until set.

Orange Vegan Cake

Ingredients

• Servings: 1
• 1 large orange, peeled
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease an 8x8-inch baking pan.
• blend orange in the blender until liquified; measure 1 cup orange juice.
• whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

good old fashioned pancakes

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large bowl, sift together the flour, baking powder, salt and sugar. make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

Icelandic Christmas Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 3/4 cup butter
• 2 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 1/2 cup raisins
• 1/2 teaspoon lemon extract
• 1/2 teaspoon cardamom flavored extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 11 inch loaf pan.
• cream the butter or margarine and the sugar until light and fluffy. add the eggs one at time beating well after each one. stir in the milk, lemon and cardamom flavorings. stir in the flour and the baking powder.
• sift a little flour over the raisins then stir them into the batter. pour the batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes.

Huckleberry Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1 cup buttermilk
• 1 1/2 cups brown sugar
• 1 1/2 cups huckleberries
• 1/2 cup sliced almonds for garnish (optional)
• 1 1/2 cups whipped cream for garnish (optional)
• topping
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup rolled oats
• 1 teaspoon ground cinnamon
• 1 tablespoon butter, melted

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. mix together the all-purpose flour, whole wheat flour, baking soda and salt. set aside.
• combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. add the flour mixture and stir until combined. gently fold in the huckleberries. pour batter into prepared pan.
• to make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. toss with 1 tablespoon melted butter. sprinkle the topping evenly over the cake batter.
• bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. cool completely before serving. serve garnished with whipped cream and sliced almonds, if desired.

cappuccino cake with mocha frosting

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1/4 cup instant cappuccino coffee powder
• 1 tablespoon vegetable oil
• 3 egg whites
• 1 1/4 cups water
• 1 cup shortening
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups confectioners' sugar
• 4 tablespoons milk
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon instant coffee powder
• 1 cup hot water

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch cake pans.
• in a large bowl, combine cake mix and 1/4 cup cappuccino. pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. mix well, then pour batter into prepared pans.
• bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. cool in pans for 10 minutes, then turn out wire racks and cool completely.
• to make the mocha frosting: in a large bowl, combine shortening with vanilla. blend in half of the confectioners' sugar. blend in 2 tablespoons milk. repeat with remaining confectioners' sugar and 2 tablespoons milk. mix in approximately half of the cocoa.
• dissolve the 1 tablespoon instant coffee into 1 cup of hot water. while still warm, pour two tablespoons of the coffee into the frosting mixture. mix in remaining cocoa. add coffee mixture, a tablespoon at a time, until desired consistency is achieved. fill and frost cake.