Posts Tagged ‘cake recipes’

June 13th, 2012

Uncle Sam’s 4th of July Crispy Treat Recipe

Uncle Sam’s 4th of July Crispy Treat Recipe

Uncle Sam’s 4th of July Crispy Treat Recipe

This very versatile and fun to make holiday cake recipe can also do double duty at Thanksgiving. You can make a Thanksgiving Pilgrim's hat by using chocolate icing w/ black paste color added and a yellow icing buckle.

Ingredients

  • 8 cups miniature marshmallows
  • 1/2 cup butter, cubed
  • 12 cups crisp rice cereal
  • 2-1/2 cups shortening
  • 3 cups confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • 3 jars (7 ounces each) marshmallow creme
  • Red and blue paste food coloring

Instructions

  1. In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool.
  2. For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.
  3. Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1 cup red frosting.
  4. • Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.
  5. Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Using white frosting, pipe stripes on sides of hat. With a #7 round tip, pipe trim.
  6. Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using the #7 tip. Yield: 24 servings.
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March 29th, 2012

Sam’s Favorite Carrot Cake

Source: Brian D’Amico

Sam’s Favorite Carrot Cake

Sam’s Favorite Carrot Cake

By: Brian D'Amico

"My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!"

Ingredients

  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
  2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
  5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
  6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
  7. Allow to cool for at least 20 minutes before serving.
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March 11th, 2012

Funnel Cake Recipe

Funnel Cake Recipe

Funnel Cake Recipe

Have you ever noticed when you take your family to a county or church fair, the rodeo or any other large outdoor event that the line for funnel cakes is always the longest?

Well now you can serve up delicious funnel cakes at your own outdoor event for Easter, birthdays, and barbecues.

Ingredients

  • 1 egg
  • 2/3 cup milk
  • 2 Tablespoons sugar
  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • Cooking oil

Instructions

  1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
  2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
  3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
  4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
  5. Sprinkle with powdered sugar and serve.
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