Strawberry Cream Roll

Ingredients

• Servings: 1
• 3 eggs
• 1 cup sugar
• 1/3 cup hot water
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 1 cup fresh strawberries
• 1 cup heavy cream, chilled
• 1 teaspoon unflavored gelatin
• 1 tablespoon sugar
• 2 tablespoons confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). butter a jelly roll pan. line it with buttered foil or buttered parchment paper.
• beat the eggs until thick and lemon colored. gradually add 1 cup sugar, beating constantly. stir in water and vanilla extract. fold in flour, baking powder, and salt. pour batter into prepared pan.
• bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• lay out a tea towel, and sprinkle it with confectioners' sugar. turn the cake out on the towel. peel off the paper or foil. cut away crusty edges with kitchen shears or a sharp paring knife. roll the cake up in the towel, and leave it to cool.
• whip the cream. add unflavored gelatin and 1 tablespoon sugar. fold in strawberries. unroll the cake. spread with the strawberry cream, and roll up again. chill cake for at least 1 hour.
• before serving, dust cake with confectioners' sugar or top with additional whipped cream.

Donna's Famous Cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1 1/2 tablespoons butter, softened
• 3 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 1 (8 ounce) container sour cream
• 1 tablespoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. flatten out crust on the bottom of the springform pan.
• in a large bowl, beat softened cream cheese until smooth. beat in sweetened condensed milk and mix until combined well. add the eggs, sour cream and vanilla, and continue to beat. mix until very smooth, and pour mixture into the springform pan. sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
• bake for 45 to 50 minutes. let stand and cool. refrigerate to chill.

Rum Cake Ii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon rum flavored extract
• 1 cup butter
• 1 cup sugar
• 1/2 cup rum

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9 or 10 inch tube pan.
• cream 1 cup of the butter and 2 cups of the sugar together. add eggs one at a time mixing well after each one.
• sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. stir in the vanilla and rum extracts. pour batter into prepared pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. remove cake from oven and pour all of the rum butter glaze over cake while still warm. leave cake in pan for 2 hours before removing to serving dish.
• to make butter rum glaze: melt the remaining 1 cup of the butter and 1 cup of sugar over low heat. remove from heat and stir in rum. use immediately to glaze cake.

Dried Cherry Cake

Ingredients

• Servings: 1
• 1/2 cup chopped dried cherries
• 1/2 cup hot water
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 (8 ounce) container vanilla yogurt
• 1/2 cup vegetable oil
• 1 egg
• 1 egg
• 1/4 cup chopped pecans
• 1 tablespoon sugar

Recipe

• combine cherries, hot water, and almond extract: let stand 20 minutes. drain cherries, and pat dry between layers of paper towels. set aside.
• in a large bowl, combine flour, salt, baking powder, and 1 cup sugar. add yogurt, eggs, and oil. stir well. fold in cherries. pour batter into a greased and floured 9 inch round cake pan.
• stir pecans and 1 tablespoon sugar together. sprinkle on top of batter in pan.
• bake at 350 degrees f (175 degrees c) for 35 minutes, or until wooden pick comes out clean. cool in pan on wire rack 10 minutes. serve warm, or at room temperature.

Carrot Cake V

Ingredients

• Servings: 9
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 (4.5 ounce) jars carrot baby food
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 4 cups confectioners' sugar
• 1 1/4 cups chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans.
• in a large bowl, combine sugar and oil; beat well. add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. combine flour, salt, soda, and spices; add to creamed mixture, beating well. pour batter into prepared pans.
• bake for 30 minutes, or until cake tests done. cool in pans for 10 minutes, and then transfer layers to wire racks.
• to make cream cheese frosting: combine cream cheese and butter or margarine, beating until light and fluffy. add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. stir in chopped pecans. fill and frost the cake with cream cheese frosting. garnish with pecans, if desired.

Dried Cherry Cake

Ingredients

• Servings: 1
• 1/2 cup chopped dried cherries
• 1/2 cup hot water
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 (8 ounce) container vanilla yogurt
• 1/2 cup vegetable oil
• 1 egg
• 1 egg
• 1/4 cup chopped pecans
• 1 tablespoon sugar

Recipe

• combine cherries, hot water, and almond extract: let stand 20 minutes. drain cherries, and pat dry between layers of paper towels. set aside.
• in a large bowl, combine flour, salt, baking powder, and 1 cup sugar. add yogurt, eggs, and oil. stir well. fold in cherries. pour batter into a greased and floured 9 inch round cake pan.
• stir pecans and 1 tablespoon sugar together. sprinkle on top of batter in pan.
• bake at 350 degrees f (175 degrees c) for 35 minutes, or until wooden pick comes out clean. cool in pan on wire rack 10 minutes. serve warm, or at room temperature.

Strawberry Cream Roll

Ingredients

• Servings: 1
• 3 eggs
• 1 cup sugar
• 1/3 cup hot water
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup confectioners' sugar for dusting
• 1 cup fresh strawberries
• 1 cup heavy cream, chilled
• 1 teaspoon unflavored gelatin
• 1 tablespoon sugar
• 2 tablespoons confectioners' sugar, for dusting (optional)

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). butter a jelly roll pan. line it with buttered foil or buttered parchment paper.
• beat the eggs until thick and lemon colored. gradually add 1 cup sugar, beating constantly. stir in water and vanilla extract. fold in flour, baking powder, and salt. pour batter into prepared pan.
• bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
• lay out a tea towel, and sprinkle it with confectioners' sugar. turn the cake out on the towel. peel off the paper or foil. cut away crusty edges with kitchen shears or a sharp paring knife. roll the cake up in the towel, and leave it to cool.
• whip the cream. add unflavored gelatin and 1 tablespoon sugar. fold in strawberries. unroll the cake. spread with the strawberry cream, and roll up again. chill cake for at least 1 hour.
• before serving, dust cake with confectioners' sugar or top with additional whipped cream.