Missionary Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 3 cups flour
• 2 cups sugar
• 6 tablespoons cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 tablespoons vinegar
• 3/4 cup oil
• 2 teaspoons vanilla
• 2 cups cold water

Recipe

• 1 mix dry together and then add wet ingredients. bake in a cake pan at 350 degrees for 45 min,.

Miss Ellen's Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 cup butter, softened
• 1 1/2 cups sugar
• 6 eggs, large
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Recipe

• 1 grease and flour loaf pan. preheat oven to 325 degrees f.
• 2 cream butter until soft, smooth, and fluffy. add sugar a little at a time, beating until light and fluffy.
• 3 add eggs one at a time. beat well after each egg.
• 4 stir in flour, salt, and vanilla with spoon. mix well.
• 5 spoon batter into loaf pan and smooth top with spatula.
• 6 bake cake for 1 1/4 to 1 1/2 hrs and test with toothpick.
• 7 let cool in pan for 10 minutes.
• 8 slide blade of metal spatula around edge of cake to loosen from pan. turn upside down and gently lift of pan.

Seeded Parmesan Pull-aparts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons margarine or 3 butter
• 1 tablespoon instant minced onion
• 2 teaspoons dill seeds
• 1 teaspoon poppy seed
• 1/4 teaspoon celery seed
• 10 ounces hungry jack big flaky refrigerated biscuits
• 1/4 cup parmesan cheese

Recipe

• 1 heat oven to 400. in oven, melt butter in a 8 or 9" round cake pan, tilting
• 2 pan to cover bottom.
• 3 sprinkle onion, dill seed, poppy seed and celery seed evenly over melted
• 4 butter. separate dough into 10 biscuits, cut each into 4 pieces. place
• 5 biscuits pieces and cheese in a bag, shake to coat. arrange coated biscuit
• 6 pieces evenly in prepared pan, sprinkle with any remaining parmesan cheese
• 7 from bag.
• 8 bake at 400 for 15 to 18 min, until golden brown. turn onto serving plate.
• 9 10 servings. serve warm.

stuffing muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2/3 cup dark raisins or 2/3 cup golden raisin (or a mixture of both)
• 1 3/4 cups nonfat milk
• 2 tablespoons olive oil or 2 tablespoons walnut oil
• 1/2 cup finely diced tart green apple (we used about 1/2 a granny smith)
• 1/2 cup finely chopped walnuts
• 1/3 cup applesauce, unsweetened
• 2 teaspoons dried italian herb seasoning
• 2 tablespoons minced onions
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/8 teaspoon black pepper
• 2 1/2 cups all-purpose flour
• 5 teaspoons baking powder

Recipe

• 1 in a small bowl, cover the raisins with water and let sit 1 minute, then drain.
• 2 allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
• 3 preheat the oven to 400 degrees.
• 4 grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
• 5 in a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
• 6 combine the flour and baking powder and sift together.
• 7 add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
• 8 spoon batter into prepared muffin tins, filling each cup almost full.
• 9 bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• 10 remove from the tins and transfer the muffins to a rack to cool slightly.
• 11 serve warm.
• 12 makes 12 muffins.

Sublime Vanilla Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 (8 ounce) packages cream cheese, room temp
• 1 cup sugar
• 3 large eggs, room temp
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 28 squares graham crackers
• 1 cup butter, melted
• 1 tablespoon sugar

Recipe

• 1 preheat oven to 325.
• 2 put a about 4 cups of water on to boil.
• 3 to prepare the crust:.
• 4 in a food processor, grind the crackers to a fairly fine texture.
• 5 add 1 tbs of sugar and pulse a time or two to distribute the sugar evenly throughout the crumbs.
• 6 with the processor set on it's lowest setting pour the butter through the chute. process until all the crumbs appear to be moistened.
• 7 spray a 10" spring form pan with non-stick spray.
• 8 pour crumb mixture into pan and with a flat bottom glass begin to work the crumbs evenly across the bottom of the pan and up the sides approximately an inch to an inch and a half. try to make it as even as possible. chill this in the fridge while you make the filling.
• 9 in a stand mixer with the flat paddle attachment beat the cream cheese on medium speed for about one minute, until smooth. scrap down the sides and bottom of bowl.
• 10 now add eggs one at a time beating after each egg and scrapping down the sides before adding the next egg.
• 11 reduce the speed of the blender to low and slowly add the sugar.
• 12 next add the sour cream and vanilla and mix well.
• 13 next you want to take about an 18" piece of heavy duty aluminum foil and place the pan right in the middle, wrap the foil up the sides and roll the extra down and away from the pan. place this in a roasting pan.
• 14 pour the filling in the prepared crust and pour the boiling water in the roasting pan to about half way up the cheesecake pan.
• 15 carefully place this in the oven and shut the door.
• 16 bake for 1 hour. try to control yourself when the smell starts to take over your house, don't open the door, i know it will be hard. after the 1 hour mark open the door and gentle shake the pan, if the center of the filling still moves fairly freely bake for approx 15 min more then remove from the oven, it is ok if it is not completly set, it will set up as it cools. leave in the roasting pan and allow to cool down for about 30 minute this will keep the top from cracking.
• 17 now remove from the roasting pan and place in the fridge for about 2 hours.
• 18 remove from the fridge. run the tip of a butter knife around the outside of the crust, and remove the outer ring of the pan. with a sharpe knife and wet papertowel in hand slice to desired sizes. top with your favorite topping and go for it!

Pecan Pie Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 (18 ounce) box yellow cake mix
• 1 egg
• 1/2 cup melted butter
• 1 1/2 cups light corn syrup
• 3 eggs
• 1/2 cup dark brown sugar, packed
• 1 teaspoon vanilla
• 1 1/2 cups pecans

Recipe

• 1 combine cake mix, 1 egg, and melted butter together; set aside 2/3 cup of this batter.
• 2 spread the rest into a greased and floured 9 by 13-inch baking pan and bake at 325 degrees fahrenheit for 15 minutes until lightly browned.
• 3 mix reserved 2/3 cup batter with syrup, 3 eggs, brown sugar, vanilla and pecans.
• 4 pour this filling on top of crust and cook for 50 to 60 minutes at 325 degrees fahrenheit or until set.

Ron's Rum Cake

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

Ingredients

• Servings: 10
• 1 cup chopped pecans
• 4 large eggs
• 1 (18 ounce) box yellow cake mix
• 1 (3 ounce) package instant vanilla pudding
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup light rum
• 8 tablespoons unsalted butter
• 1 cup sugar
• 1/4 cup water
• 1/4 cup light rum

Recipe

• 1 preheat the oven to 325º f. and grease and flour a bundt cake pan.
• 2 spread the pecans over the bottom of the pan and set aside.
• 3 with an electric mixer, beat the eggs until they are a light lemon color.
• 4 add the cake mix, pudding mix, water, vegetable oil, and rum. beat until thoroughly combined.
• 5 pour into the prepared pan and bake in the middle of the preheated oven for 55 to 60 minutes, until a toothpick inserted in the cake comes out clean.
• 6 remove the cake from the oven and let it cool for 5 minutes before removing it from the pan.
• 7 toward the end of the cake’s baking, make the glaze.
• 8 in a medium saucepan, bring the butter, sugar, water and rum to a boil.
• 9 reduce the heat to low and let the mixture continue to simmer for 3 minutes.
• 10 remove from the heat.
• 11 while the cake is still warm, poke small holes in the top with a carving fork and pour the hot glaze over the cake.
• 12 let the cake sit for an hour before serving to absorb the glaze.
• 13 variation:.
• 14 glaze the cake a second time.
• 15 an hour after applying the first glaze, melt 4 tablespoons unsalted butter in a medium saucepan.
• 16 stir in 1 cup light brown sugar, 1 tablespoon cornstarch, 1/2 cup water and 1/2 cup light rum.
• 17 bring this to a boil and stir until it has thickened.
• 18 pour the hot glaze over the cake and let it sit for another hour before serving.