Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment
Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Quick and easy to make, I use this sweet coffee cake recipe often.

           Blanche Whytsell                                                                            Arnoldsburg, Wyoming

 

Graham Streusel Coffee Cake Recipe

 

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

 

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon.  Stir in butter; set aside.  Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan.  Sprinkle with half of the graham cracker mixture.  Carefully spoon the remaining batter on top.  Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine confectioners’ sugar and milk; drizzle over the coffee cake.      12-16 servings

 

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

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Blueberry Crumb Bars

September 28, 2014 Leave a Comment
Blueberry Crumb Bars

Blueberry Crumb Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Think of this as a blueberry crisp turned into a hand-held treat.  Oats and fresh blueberries are combined for a sweet, no-fuss dish.

            Blair Lonergan                                                                                  Rochelle. Virginia

 

Blueberry Crumb Bars Recipe

Blueberry Crumb Bars

1 package yellow cake mix (regular size)

2 ½ cups old-fashioned oats

¾ cup butter, melted

1 jar (12 oz.) blueberry preserves

1/3 cup fresh blueberries

1 Tbsp. lemon juice

1/3 cup finely chopped pecans

1 tsp. ground cinnamon

 

In a large bowl, combine the cake mix, oats and butter until crumbly.  Press 3 cups into a GREASED 9 INCH SQUARE BAKING DISH.  Bake at 350 F. for 15 minutes.  Cool on a wire rack for 5 minutes.

Meanwhile, in a small bowl, combine the preserves, blueberries and lemon juice.  Spread over crust.  Stir pecans and cinnamon into remaining crumb mixture.  Sprinkle over top.

Bake for 18-20 minutes or until lightly browned.  Cool on a wire rack before cutting into bars.      1 dozen

 

(Recipe for Blueberry Crumb Bars was on www.tasteofhome.com, 2014)

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Pumpkin Spice Cake with Maple Glaze

November 26, 2013 Leave a Comment
Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

 

Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season.  No one will guess that cake mix simplifies the recipe.  The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste.

         Barbara Elliott                                                                         Tyler, Texas

 

Pumpkin Spice Cake with Maple Glaze Recipe

Pumpkin Spice Cake with Maple Glaze

1 package yellow cake mix (regular size)

1 can (15 oz.) solid-pack pumpkin

4 eggs

½ cup canola oil

1/3 cup sugar

2 Tbsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground nutmeg

¼ tsp. cloves

Glaze:   2 cups confectioners’ sugar

¼ cup 2% milk

2 Tbsp. maple syrup

½ tsp. maple flavoring

½ cup chopped pecans, toasted

Place the first 10 ingredients in a large bowl; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Pour into a greased and floured 10 inch fluted tube pan.

Bake at 350 F. for 45-50 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Whisk the confectioners’ sugar, milk, syrup and maple flavoring until smooth.  Drizzle over cake and sprinkle with pecans.           12 servings

 

(Recipe for Pumpkin Spice Cake with Maple Glaze came from tasteofhome.com)

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Black & White Spider Cookie

September 22, 2013 Leave a Comment

 

Black & White Spider Cookies

Black & White Spider Cookies

What webs you’ll weave creating these dipped and iced cookies adorned with a devious spider.  You don’t need to tell anyone they start with a yellow cake mix!

           Sarah Thompson                                   Taste of Home Food Styling Manager

 

Black & White Spider Cookie Recipe

Black & White Spider Cookies

1 package (18 ¼ oz.) yellow cake mix

2 eggs

½ cup water

Icing:   2/3 cup water

1/3 cup light corn syrup

8 cups confectioners’ sugar

1 ½ tsp. vanilla

2 oz. unsweetened chocolate, chopped

1 to 3 Tbsp. warm water

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

Drop by rounded tablespoonfuls 3 inch apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges begin to brown.  Cool for 2 minutes before removing to wire racks to cool completely.

For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat.  Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth.

In a small microwave-safe bowl, melt chocolate.  Stir in 1 cup of the icing and 1 tablespoon warn water until smooth.  (Icing will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin as necessary.)  Cover and reserve remaining vanilla icing.

Spoon chocolate icing over half of each cookie, spreading evenly.  Spoon vanilla icing over the remaining half of each of each cookie; spread evenly.  Let stand until set.  Cover and set aside remaining icings.

Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip.  Fill the bag with remaining vanilla icing; pipe a spider web on the chocolate half of cookie.

Fill another bag with remaining chocolate icing as directed above; pipe spiders on cookies.  Let stand until set.  Store in an airtight container.             2 ½ dozen cookies

 

(Recipe for Black & White Spider Cookies came from Taste of Home Special Editions; Ultimate Halloween Food & Fun, Fall 2013)

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Apples ‘N Cream Dessert Squares Recipe

October 2, 2012 Leave a Comment

Apples ‘N Cream Dessert Squares

This cake was in Pillsbury Classic Cookbook Bake-Off Pies & Desserts, the only thing I had to buy was the apple filling and sour cream.  The Apple ‘N Cream Dessert Squares was quick, easy and good.  It’s something to make in a hurry, if need be.

Apples ‘N Cream Dessert Squares Recipe

Apples ‘N Cream Dessert Squares

1 package Pillsbury Plus Yellow Cake Mix

½ cup coconut

½ cup margarine, softened

1 (21 oz.) can apple fruit pie filling

½ cup sugar

1 tsp. cinnamon

1 cup dairy sour cream

1 egg

Preheat oven to 350 F.  In large bowl, combine cake mix, coconut and margarine; blend at low speed until crumbly.  Press mixture evenly in bottom and ½ inch up sides of ungreased 13×9 inch pan.  Spread pie filling over base.  In small bowl, combine sugar and cinnamon; sprinkle over filling.  In same small bowl, blend sour cream and egg; spoon evenly over filling.

Bake at 350 F. for 25 to 35 minutes or until edges are light golden brown.  Serve warm or cold.  Store in refrigerator.       12 to 15 servings

 

(Recipe for the Apples ‘N Cream Dessert Squares recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Apples ‘N Cream Dessert Squares, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Rum Cake Recipe

July 22, 2012 Leave a Comment

Rum Cake

When I was 18 year old, and worked for Grumman Data Systems on the night shift.  I really think that it was the BEST job I ever had.  The night supervisor, was a lady named Verdell Myers, she was great to work for.  She was not only my boss…but she treated everyone like we were her daughter’s too.  Every time I see this Rum Cake Recipe…I will always think of Verdell.

Rum Cake Recipe

Rum Cake

1 cup chopped pecans or walnuts

1 yellow cake mix

1 (3 34 oz.) package Vanilla Instant Pudding & Pie Filling

4 eggs

½ cup cold water

½ cup oil

½ cup Bacardi Dark Rum

Glaze:   ¼ cup butter

¼ cup water

1 cup sugar

½ cup Rum

Preheat oven to 350F.  Grease and flour 10 inch tube pan.  Sprinkle nuts on the bottom of pan.  Mix cake ingredients; then pour on top of nuts.

Bake cake for 1 hour.  Cool, then invert on serving plate.  Prick top of cake; then spoon and brush the glaze all over the cake; until it’s gone.  For the glaze: melt butter; stir in the water and sugar.  Boil 5 minutes stirring constantly.  Remove from heat.  Stir in the rum.

 

(Recipe for the Rum Cake came for the liquor store.)

Hope you enjoyed making the Rum Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked!!

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Ricotta Cake Recipe

May 16, 2012 Leave a Comment

Ricotta Cake Recipe

This Ricotta Cake Recipe goes back 25 Years.  My sister, Betty Lou had made it for a birthday party and it was so delicious, I thought that I would share it with you.

Ricotta Cake Recipe

Yellow cake mix (super moist with PUDDING IN THE MIX)

1 ¼ cups water

1/3 cup vegetable oil

3 eggs

2 Lbs. ricotta cheese

3 Tbsp. sugar

3 eggs

Make sure you grease and flour the 13 x 9 pan first.  Mix together the yellow cake mix with the water, oil and egg, then put the cake mix in the pan.

Mix together the ricotta , sugar and eggs, and layer it on top of the of the yellow cake mix.  Make sure the cake mix is completely covered.

Bake 350F for 40 minutes.

It’s that simple!

If you enjoyed this easy Ricotta Cake Recipe, please click “Liked”.

 

 

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