Root Beer Cake Recipe

September 26, 2012 Leave a Comment

Root Beer Cake

It’s been a long time since I had made this Root Beer Cake (1993).  I was looking for a different cake to make to bring to work.  So I made this cake, and everyone seemed to like it.

Root Beer Cake Recipe

Root Beer Cake

2 cups flour

3 tsp. baking powder

½ tsp. salt

½ cup margarine, softened

¾ cup sugar

½ tsp. vanilla

2 eggs

1 cup root beer (NOT diet root beer)

Frosting:   1 envelope whipped topping mix

½ cup root beer, chilled (One 12 oz. can root beer contains the 1 ½ cups needed for this recipe)

 

Preheat oven to 375 F.  Grease and flour 13×9 inch pan.  In small bowl, combine flour, baking powder and salt.  In large bowl, beat margarine and sugar until light and fluffy.  Add vanilla and eggs; beat well.

At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition.  Pour batter into greased and flour pan.  Bake at 375 F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In small bowl, prepare topping mix as dire for the liquid.  Frost cooled cake on package using ½ cup root beer for the liquid.  Frost cooled cake.  Store in refrigerator.          12 servings

(Recipe for the Root Beer Cake recipe was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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Chocolate Orange Cheesecake Recipe

September 21, 2012 Leave a Comment

Chocolate Orange Cheesecake

Everyone loves cheesecake!  Why don’t you try to make this Chocolate Orange Cheesecake…it’s to dye for! The cheesecake has a hint of orange flavor, and then it has chocolate orange hearts on the top that is baked into the cheesecake.

Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake

¾ cup graham cracker crumbs

4 (8 oz.) pkg. cream cheese, softened

1 1/3 cups sugar

4 eggs

2 Tbsp. orange flavored liqueur or orange juice

1 tsp. grated orange peel

3 oz. (3 squares) semi-sweet chocolate, melted

Preheat oven to 325 F.  Lightly grease bottom and sides of 9 inch springform pan.  Sprinkle graham crackers crumbs over bottom and sides of pan.  In large bowl, beat cream cheese until light and fluffy.  Gradually add sugar; beat well.  Add eggs, one at a time, beating well after each addition.  Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

In small bowl, reserve 1 ½ cups of batter.  Pour remaining batter into crumb-lined pan.  Slowly blend melted chocolate into reserved batter.  Drop spoonful’s of chocolate batter onto batter in pan.  Using a table knife, swirl chocolate batter through light batter to marble.

Bake at 325 F. for hour or until set.  To minimize cracking, place shallow pan half full of water on lower oven rack during baking.  Cool in pan.  Refrigerate several or overnight.  Before serving, carefully remove side of pan.      Makes 16 servings

Tip:  To form heart design in top of cheesecake, spoon chocolate batter by teaspoonful’s onto batter in pan, forming 9 drops around outside and 5 drops in center; continue to spoon batter onto drops using all of chocolate batter.  Starting in center of 1 outer drop, run knife through centers of outer drops’ run knife through center on inner drops, forming 2 separate rings of connected hearts.

 

(Recipe for the Chocolate Orange Cheesecake was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 56)

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Chocolate Mint Bars Recipe

September 16, 2012 Leave a Comment

Chocolate Mint Bars

The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the dessert bars will be dry.  Refrigerating the mint bars allows the chocolate top layer to set properly.  You can make the dessert up to one day ahead.  For a more grown-up-taste, you can also use dark chocolate chips for some or all of the semi-sweet chocolate chips in the glaze.

Chocolate Mint Bars Recipe

Chocolate Mint Bars

Bottom layer:    1 cup flour

½ tsp. salt

1 cup sugar

½ cup egg substitute

¼ cup butter, melted

2 Tbsp. water

1 tsp. vanilla

2 large eggs, beaten

1 (16 oz.) can chocolate syrup (about 1 1/3 cups)

Cooking spray

Mint layer:   2 cups powdered sugar

¼ cup butter, melted

2 Tbsp. fat-free milk

½ tsp. peppermint extract

2 drops green food coloring

Glaze:   ¾ semi-sweet chocolate chips

3 Tbsp. butter

Preheat oven to 350 F.   To prepare bottom layer; combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13×9-inch baking pan coated with cooking spray.  Bake at 350 F. for 28 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on wire rack.

To prepare mint layer, combine powdered sugar, ¼ cup melted butter and next 3 ingredients in a medium bowl; beat with a mixer until smooth.   Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread chocolate mixture evenly over top.  Cover and refrigerate until ready to serve.  Cut into 20 pieces/servings.

(Recipe for Chocolate Mint Bars, was in Cooking Light magazine)

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Pumpkin Cream Cheese Coffeecake Recipe

September 15, 2012 Leave a Comment

 

Pumpkin Crean Cheese Coffeecake

I love cream cheese coffeecake, but a few years ago I had Pumpkin Cream Cheese Coffeecake that was really, really good.  It has coconut and nuts in the cake which is different, but delicious at the same time.  Try it…and you tell me how you like it!!

Pumpkin Cream Cheese Coffeecake Recipe

Pumpkin Cream Cheese Coffeecake

2 ¼ cups flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 eggs

2 cups sugar

1 ¼ cups LIBBY’S Solid Pack Pumpkin

¼ cup vegetable oil

½ tsp. vanilla

Filling *

Topping **

Preheat oven to 350 F.   Combine flour, cinnamon, baking soda and salt in large bowl.  Then combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well.  Add liquid ingredients to flour mixture; stir until just moistened.

Spread batter into greased 13×9-inch pan.  Top with heaping teaspoons on Filling.  Swirl with knife to marbleize.  Sprinkle with Topping.

Bake in 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack.

Filling *      –  Combine 8 ounces softened cream cheese, 1 egg and 1 tablespoon sugar in small bowl.

Topping ** –  Combine ¾ cup flake coconut, ½ cup chopped nuts, ¼ cup sugar and ½ teaspoon cinnamon in small bowl.

(Recipe for Pumpkin Cream Cheese Coffeecake was on the back side of label)

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Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 1986.)

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Peanut Butter Squares

August 30, 2012 Leave a Comment

Peanut Butter Squares

I made the Peanut Butter Squares recipe in the 90’s, I had gotten the recipe from a co-worker.  The only thing you should do is make it in the cooler months.  Because the chocolate that goes on the top of the squares, will melt from the heat in the summer (June to mid September).

Peanut Butter Squares Recipe

Peanut Butter Squares

½ cup sugar

½ cup packed brown sugar

1 egg

½ cup margarine, softened

1/3 cup chunky peanut butter

1 cup flour

1 cup quick-cooking oatmeal

½ tsp. baking soda

¼ tsp. salt

Preheat oven to 350F.  Grease a 9 x13 pan.  Mix sugars, egg, margarine and peanut butter in large bowl.  Stir in flour, oatmeal, baking soda and salt.  Spread in pan.  Bake 17 – 22 minutes or until golden brown; cool.

Peanut Butter & Chocolate Frosting

1 1/2 cup powdered sugar

¼ cup chunky peanut butter

2 Tbsp. milk

Use enough milk to make it spreadable; then reserve 1/3 cup of the peanut butter frosting.

3 Tbsp. cocoa

1 Tbsp. milk

Stir into remaining frosting.  Add more milk until spreading consistency.  Spread cocoa frosting first, then drop peanut butter on top by teaspoonful; then swirl for marbled effect.

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Dark Chocolate Cake Recipe

August 29, 2012 1 Comment

Dark Chocolate Cake

My husband’s mother, Marie Shea, made everything that she baked from SCRATCH.  Believe me there was a lot of cookies and cakes that she made.  Here is her Dark Chocolate Cake that was very good.

Dark Chocolate Cake Recipe

Dark Chocolate Cake

2 ¼ cups sugar

2/3 cup Crisco

2 Tbsp. margarine

3 eggs

2 tsp. vanilla

 2 ½ cups flour

¾ cups cocoa powder

½ tsp. salt

2 tsp. baking powder

2 cups water

2 tsp. baking soda

You cream together the sugar, Crisco and margarine in a large bowl, and then add the eggs and vanilla and until blended.   Sift together the flour, cocoa, salt, and baking powder.  Then put the water in a sauce pan, bring it to a boil, remove it from the heat, and add the baking soda.   Alternately add the flour mixture and the water to the CREAMED MIXTURE while mixing.   Once completed and mixed well, pour the batter into a greased and floured 13×9 pan and bake at 300 F for 45 minutes or until a toothpick stuck in the center comes out clean.

Icing  

2 ½ Tbsp. margarine

 ¼ cup cocoa

2 Tbsp. milk

2 cups powdered sugar

4 Tbsp. milk, divided

1 tsp. vanilla

In a small sauce pan, melt the margarine and then add the cocoa and 2 Tbsp. of milk, heating until smooth.  Remove from heat.  In a medium bowl, add the powdered sugar, vanilla, and the rest of the milk and mix until smooth.  Add the heated mixture gradually while mixing and blend the icing until creamy.  Wait until both the cake and the icing have cooled before icing the cake.

(Recipe for the Dark Chocolate Cake is by Marie Shea.)

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Sour Cream Apple Squares Recipe

August 27, 2012 Leave a Comment

Sour Cream Apple Suqares

This Sour Cream Apple Squares recipe came out of the 100 Prize Winning Bake-Off Recipes book. This book came out in 1987, but it wasn’t until 1990 that I made it, and believe me I still make it at least 2 times a year and it’s EXCELLENT.  Try it…and you’ll be pleased…and you can count on it!!

Sour Cream Apple Squares Recipe

Sour Cream Apple Squares

2 cups flour

2 cups firmly packed brown sugar

½ cup margarine, softened

1 cup chopped nuts

1 to 2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup dairy sour cream

1 tsp. vanilla

1 egg

2 cups finely chopped, peeled apples

Heat oven to 350F.  In large bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly.  Stir in nuts.  Press 2 ¾ cups of crumb mixture into ungreased 13×9-inch pan.  To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well.  Stir in apples.  Spoon evenly over base.  Bake at 350F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cut into squares.  If desired, serve with whipped cream or ice cream and toppings.  12 servings.

(Recipe for Sour Cream Apple Squares is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, page50, 1987 issue)

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Original German Sweet Chocolate Cake Recipe

August 26, 2012 Leave a Comment

Original German Sweet Chocolate Cake

I love coconut and pecans, so for me having a piece of German Chocolate Cake, would be a “To Dye For” moment.

Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate

½ cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

coconut-pecan frosting

Melt chocolate in boiling water; cool.  Cream butter and sugar.  Beat in egg yolks.  Stir in vanilla and chocolate.  Set aside.

Mix flour, soda and salt.  Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter.  Pour batter into 3 (three) 9 inch layer pans, lined on bottoms with wax paper.  Bake at 35 F. for 30 minutes or until cake springs back when lightly pressed in center.  Cool 15 minutes; remove and cool on rack.  Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla in saucepan.  Cook and stir over medium heat until thickened.  Remove from heat.  Stir in 1 1/3 cups Baker’s Angel Food Coconut and 1 cup pecans.  Cool until thick enough to spread.

Makes 2 ½ cups

(Recipe for the Original German Sweet Chocolate Cake was in the coupons section of the Sunday Newspaper; 1989, General Foods Corporation)

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 on the RECIPE.

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