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Rainbow Layer Cake

Rainbow Layer Cake
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Ingredients
  1. Cake
  2. 2
  3. boxes Betty Crocker® SuperMoist® vanilla cake mix
  4. 2
  5. cups water
  6. 1
  7. cup vegetable oil
  8. 6
  9. eggs
  10. 2
  11. packages (2.7 oz each) Betty Crocker® classic gel food colors
  12. Buttercream Frosting
  13. 1
  14. cup shortening
  15. 1
  16. cup butter, softened
  17. 1
  18. bag (2 lb) powdered sugar
  19. 2
  20. teaspoons vanilla
  21. 3
  22. to 4 tablespoons milk
Instructions
  1. 1 Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  2. 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  3. 3 Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  4. 4 Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  5. 5 Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  6. 6 Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  7. 7 In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  8. 8 Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Notes
  1. For a deeper red color, add a teaspoon or two of unsweetened baking cocoa to the red batter
Adapted from Eclectic Recipes
Adapted from Eclectic Recipes
Holiday Cottage http://www.holidaycottagepage.com/



Fruity Flops

Fruity Flops
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Ingredients
  1. 1
  2. crispy marshmallow bar (1.4 oz, 4x2 inches)
  3. Colored candy sprinkles
  4. 1
  5. roll Betty Crocker® Fruit Roll-Ups chewy fruit flavored snack
  6. 2
  7. Betty Crocker® Fruit Gushers® fruit flavored snacks
Instructions
  1. 1 Cut marshmallow bar in half horizontally. Round corners and trim each into flip flop shape. Immediately press candy sprinkles onto cut sides of each flip flop.
  2. 2 Unroll Fruit Roll-Ups fruit flavored snack; remove paper. With kitchen scissors, cut 2 strips, 4x3/4 inch each, from fruit flavored snack roll. Fold each strip in half, forming V shape. Press on bars to make flip flop straps. Place Fruit Gushers fruit flavored snack at tip of each V shape.
Holiday Cottage http://www.holidaycottagepage.com/



Summer Lasgna

Summer Lasagna
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 pound ground beef
  2. 1/2 cup chopped onion
  3. 1/2 cup chopped green bell pepper
  4. 1/4 cup finely chopped carrots
  5. 2 cloves garlic, minced
  6. 1 (15 ounce) can tomato sauce
  7. 1/2 teaspoon dried oregano
  8. 1/2 teaspoon dried basil
  9. salt and pepper to taste
  10. 5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
  11. 1 cup cottage cheese
  12. 1 egg, beaten
  13. 3/4 cup shredded mozzarella cheese
  14. 1/4 cup grated Parmesan cheese
  15. Check All Add to Shopping List
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
  3. In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
  4. Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Holiday Cottage http://www.holidaycottagepage.com/



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