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Orange Chiffon Cake

Orange Chiffon Cake
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Cake
  1. 2 1/4 cups cake flour
  2. 1 1/2 cups sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 8 large eggs, plus 1 white, at room temperature
  6. 1/2 cup vegetable oil
  7. 3/4 cup fresh orange juice
  8. 3 tablespoons grated orange zest
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon cream of tartar
Glaze
  1. 1/2 cup fresh orange juice
  2. 1 pound confectioners' sugar, sifted
Instructions
  1. Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.
  2. Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.
  3. Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.
  4. Make glaze: Stir juice into sugar; drizzle over top of cake
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Cute Pig Cookies Recipe

Cute Pig Cookies Recipe
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Ingredients
  1. 1 cup butter, softened
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 cup (8 ounces) sour cream
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
FROSTING/DECORATING
  1. 4 cups confectioners' sugar
  2. 1/2 cup butter, melted
  3. 6 tablespoons milk
  4. 2 teaspoons vanilla extract
  5. 3 to 4 drops red food coloring
  6. Pink sugar wafer cookies
  7. 36 large marshmallows, halved
  8. Butterscotch chips and miniature semisweet chocolate chips
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well.
  2. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, combine the confectioners' sugar, butter, milk, vanilla and food coloring. Frost cookies.
  4. Cut sugar wafers into triangles; place two on each cookie for ears. With a toothpick, poke two holes in each marshmallow half for nostrils; press butterscotch chips into holes. Place noses on cookies; add chocolate chip eyes. Yield: 6 dozen.
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Pretty Cherry Parfaits Recipe

Pretty Cherry Parfaits Recipe
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Ingredients
  1. 1 can (21 ounces) cherry pie filling
  2. 1/4 teaspoon almond extract
  3. 1 cup (8 ounces) sour cream
  4. 1 cup cold milk
  5. 1 package (3.4 ounces) instant vanilla pudding mix
  6. Whipped topping, sliced almonds and fresh mint, optional
Instructions
  1. Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened.
  2. Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving. Yield: 4-6 servings.
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Bold Tie-Dyed Layer Cake

Bold Tie-Dyed Layer Cake
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 1 pouch Pillsbury® Funfetti® Neon Yellow Cupcake & Cake Mix
  3. 1 pouch Pillsbury® Funfetti® Vibrant Green Cupcake & Cake Mix
  4. 1 pouch Pillsbury® Funfetti® Orange All Star™ Cupcake & Cake Mix
  5. 1 pouch Pillsbury® Funfetti® Aqua Blue Cupcake & Cake Mix
  6. 2 2/3 cups water, divided
  7. 1 cup Crisco® Pure Vegetable Oil, divided
  8. 8 large egg whites, divided
  9. 3 containers Pillsbury® Creamy Supreme® Classic White Frosting
Instructions
  1. HEAT oven to 350°F. Coat 4 (9-inch) round cake pans with no-stick cooking spray; dust with flour. Prepare each cake mix separately according to package directions using 2/3 cup water, 1/4 cup oil and 2 egg whites for each. Spoon 1/4 cupful of yellow batter into each prepared pan. Repeat to spoon 1/4 cupful of each remaining batter into each pan without spreading batters. Repeat until all batter is added to pans. Cut through batters with tip of knife to lightly swirl.
  2. BAKE 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely. Level tops of cakes using a long serrated knife.
  3. STACK cake layers on cake plate, spreading 1/3 cup frosting between each layer. Frost top and sides of cake with remaining frosting.
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Blue Ombre Cake

Blue Ombre Cake
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 2 packages Pillsbury® Moist Supreme® Classic White Premium Cake Mix
  3. 2 1/2 cups water
  4. 2/3 cup Crisco® Pure Vegetable Oil
  5. 8 large egg whites
  6. Blue and red food color
  7. 3 containers Pillsbury® Creamy Supreme® Classic White Frosting
Instructions
  1. HEAT oven to 350°F. Coat 4 (9-inch) round cake pans with no-stick cooking spray. Beat cake mixes, water, oil and eggs whites with electric mixer on medium speed in large bowl 2 minutes.
  2. DIVIDE batter evenly into 4 small bowls. Tint one portion with 25 drops blue food color and 3 drops red food color. Tint second with 12 drops blue. Tint third with 5 drops blue. Tint fourth portion with 1 drop blue. Spread each batter into a prepared pan.
  3. BAKE 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove to wire rack to cool completely. Level cakes using a serrated knife.
  4. ASSEMBLE cake layers, darkest to lightest, spreading 1/2 cup frosting between each layer. Frost top and sides of cake with remaining frosting. Smooth frosting with cake comb*, if desired.
  5. TIP *Cake combs can be found at your local craft store
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Banana Nut Cake with Double Cream Frosting

Banana Nut Cake with Double Cream Frosting
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Ingredients
  1. Pillsbury® Baking Spray with Flour
  2. CAKE
  3. 1 package Pillsbury® Moist Supreme® Classic Yellow Premium Cake Mix
  4. 1 1/2 teaspoons ground cinnamon
  5. 1/8 teaspoon ground nutmeg
  6. 2 ripe bananas, peeled and mashed
  7. 1 cup water
  8. 1/2 cup Crisco® Pure Vegetable Oil
  9. 3 large eggs
  10. 1/2 cup finely chopped pecans
  11. DOUBLE CREAM FROSTING
  12. 3/4 cup heavy cream
  13. 1 (8 oz.) package cream cheese, softened
  14. 1/2 cup Crisco® All-Vegetable Shortening
  15. OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  16. 2 cups powdered sugar
  17. 1/2 teaspoon banana extract (optional)
Instructions
  1. HEAT oven to 350°F. Spray two 9-inch round cake pans with flour no-stick cooking spray.
  2. COMBINE cake mix with remaining cake ingredients in bowl of electric mixer; blend on low speed 1 minute; scrape sides of the bowl. Increase speed to medium; beat 2 minutes, scraping sides down as needed. Divide between prepared pans.
  3. BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans; cool completely.
  4. DOUBLE CREAM FROSTING
  5. WHIP cream until peaks form; set aside. Place cream cheese and shortening in bowl of electric mixer; blend on low speed until combined.
  6. ADD powdered sugar, 1/4 cup at a time; blend on low speed until well incorporated, about 1 minute. Add banana extract, if desired; blend on medium speed until fluffy, about 1 minute more. Gently fold in whipped cream. Use immediately to frost cake.
  7. PLACE 1 cake layer, top side down, on serving plate. Spread with frosting. Top with second layer, top side up. Frost sides and top of cake with remaining frosting.
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Cherry Nut Coffee Cake

Cherry Nut Coffee Cake
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. CAKE
  3. 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  4. OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  5. 1 1/4 cups sugar
  6. 1 teaspoon vanilla extract
  7. 3 large eggs, lightly beaten
  8. 3 cups Pillsbury BEST® All Purpose Flour
  9. 1 1/2 teaspoons baking soda
  10. 1 teaspoon salt
  11. 1 1/2 cups sour cream
  12. 1 (21 oz.) can cherry pie filling
  13. TOPPING
  14. 1/3 cup sugar
  15. 1/4 cup Pillsbury BEST® All Purpose Flour
  16. 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  17. OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  18. 1/2 cup sliced almonds, or other chopped nuts
  19. GLAZE
  20. 1 cup powdered sugar
  21. 1/2 teaspoon almond extract
  22. Milk
Instructions
  1. HEAT oven to 350°F. Spray 13 x 9-inch pan with no-stick cooking spray.
  2. BEAT 3/4 cup shortening, 1 1/4 cups sugar and vanilla in large bowl using an electric mixer; add eggs, beat well.
  3. COMBINE 3 cups flour, baking soda and salt in medium bowl; add to shortening mixture alternately with sour cream. Spread half the batter in prepared pan. Cover with half of cherry pie filling, spreading as evenly as possible. Repeat layers.
  4. COMBINE 1/3 cup sugar and 1/4 cup flour; mix in 1/4 cup shortening until mixture resembles coarse crumbs. Sprinkle over cake batter. Sprinkle with nuts.
  5. BAKE 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
  6. ADD enough milk (about 1 tablespoon) to powdered sugar to make desired consistency. Stir in almond extract. Drizzle over cake.
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Foolproof Pink Lemonade Fudge

Foolproof Pink Lemonade Fudge
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Ingredients
  1. 2 1/2 cups white baking chips
  2. 1 (16 oz.) container Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting
  3. 1/2 teaspoon vanilla extract
  4. 1/8 teaspoon salt
  5. 3 drops red food color
  6. 8 candy lemon slices (optional)
Instructions
  1. LINE 8-inch square pan with foil, extending foil over edges of pan.
  2. COMBINE white baking chips and frosting in medium microwave-safe bowl. Microwave on HIGH 2 minutes. Stir until chips are completely melted and smooth. Stir in vanilla and salt until blended. Spread most of frosting mixture in prepared pan, leaving about 1/2 cup remaining in bowl. Add food color to remaining frosting mixture. Stir until completely blended. Spoon over frosting mixture in pan. Swirl with tip of knife to blend colors. Cut each candy lemon slice into 8 small wedges. Arrange 64 wedges on top of fudge, in 8 rows of 8 each, to garnish.
  3. CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Remove foil. Cut into squares.
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Banana Split Brownie Sundaes

Banana Split Brownie Sundaes
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Ingredients
  1. Crisco® Original No-Stick Cooking Spray
  2. 1 (15.5 oz.) package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  3. 1/3 cup Crisco® Pure Vegetable Oil
  4. 3 tablespoons water
  5. 1 large egg
  6. 3/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  7. 3 medium ripe bananas
  8. Vanilla ice cream
  9. 3/4 cup Smucker's® Pineapple Flavored Topping
  10. 3/4 cup Smucker's® Strawberry Flavored Topping
  11. Whipped topping and maraschino cherries with stems
  12. 1/4 cup chopped walnuts (optional)
Instructions
  1. HEAT oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and egg. Cool completely on wire rack. Cut into 3/4-inch squares.
  2. PLACE 3 to 4 brownie pieces into bottoms of 12 dessert dishes. Drizzle each with chocolate syrup. Thinly slice bananas. Divide evenly into dishes. Add 1 large scoop ice cream to each dish. Top evenly with remaining brownie pieces. Drizzle each with pineapple and strawberry toppings.
  3. GARNISH with whipped topping and maraschino cherries. Sprinkle with walnuts, if desired. Serve immediately.
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