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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Macaroon Cake Recipe

May 15, 2012 Leave a Comment

Try this gooey and delicious Macaroon Cake!!

My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood.  The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval.  This cake is made in a 13 x 9 pan to get full effect.

Macaroon Cake Recipe

Macaroon Cake

2 cups flour

1 ¼ cups sugar

1 ½ tsp. baking power

1 tsp. salt

½ tsp. baking soda

1 cup sour milk*

½ cup soft margarine

3 eggs

3 envelopes pre-melted unsweetened chocolate

1         tsp. vanilla

*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.

Macaroon Topping

15 oz. can sweeten condensed milk

2 2/3 cups flaked coconut

1 tsp. vanilla

Combine in a bowl and stir it together until coconut is completely coated.

 

Grease and flour a 13 x 9 inch pan.  Combine all ingredients in large bowl.  Blend 30 seconds on low, 3 minutes on medium.  Pour batter into pan.  Carefully spoon Macaroon topping over batter.  Bake at 350 for 35 – 40 minutes, or until it springs back.

I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.

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Candy Recipe: Chocolate Peanut Butter Balls

May 13, 2012 Leave a Comment

Chocolate Peanut Butter Balls

This Chocolate Peanut Butter Balls candy recipe came from my mother-in-law and is a favorite of my husband’s.  If you like peanut butter cups, you’ll love these!

Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

2 Cups Peanut Butter

1 stick margarine (softened)

1 pount confectioner’s sugar

Candy Kisses (you’ll need approximately 1 “kiss” per ball)

1/4 stick Parafin Wax (cut into small pieces)

Mix the first 3 ingredients well, using your hands if necessary.  Roll into balls about 1 inch in diameter and place on a waxed-paper lined cookie sheet.  Refridgerate for a couple of hours (overnight is best).  Melt the parafin wax and candy kisses in a double-boiler (use 1 kiss per ball, plus maybe 10 extra to be safe).  Make sure the wax and chocolate are mixed well.  Drop cold balls into chocolate 1 at a time, coating each well and lifting them from the chocolate, using 2 teaspoons, and placing them back on the waxed-paper lined cookie sheet.  Refridgerate again until they are easy to handle.  Then place them in a plastic lined container in layers separated by waxed paper and store them in the refridgerator, or even in the freezer if you will be keeping them for a long time.

If you like this Chocolate Peanut Butter Balls candy recipe, please click “Like” below!  Enjoy, and try not to eat too many!!

 

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Peppermint Crunch Cookie Recipe

May 13, 2012 Leave a Comment

Peppermint Crunch Cookies

This Peppermint Crunch cookie recipe was one that I made for the Christmas holiday, and I must say that they were a big hit.  My sister-in-law liked them so much she asked if I would make them for her daughter’s bridal shower in May of the following year.

Peppermint Crunch Cookie Recipe

Peppermint Crunch

2 sticks butter, softened

1 cup packed dark brown sugar

1/3 cup sugar

1 egg

2 tsp. vanilla

½ tea. baking soda

½ tea. salt

1 ¾ cup flour

1 cup old fashioned rolled oats

1 cup coconut

1 cup chopped pecans

1 cup Andes peppermint crunch chips

Preheat oven to 325 F.  Cream butter, brown sugar and sugar until fluffy (about 4 minutes).  Beat in egg and vanilla.   On low speed, add baking soda, salt, and flour.  Mix completely.  Stir in rolled oats, coconut, pecans and Andes peppermint crunch baking chips.

Measure 2 Tbs. for large or 1 tsp. for small cookies.  Fill a soup dish with flour, and keep on coating hands with flour.  Take a teaspoon full of dough and put rounded balls on lightly greased cookie sheets two inches apart.  Bake for 20 minutes for large cookies or 12-14 minutes for small cookies.  DO NOT OVER BAKE.  They get crunchy on the outside but remain soft inside.  Remove from cookie sheets and let cool.

Yield approx. 30 – 3” or 60 – 1 ½” cookies.

(Recipe is from the Andes Peppermint Crunch Baking Chips package)

If you like this Peppermint Crunch Cookie Recipe, please share it with your friends by clicking “Like” below!  Enjoy!!

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Welcome to Annette’s Sweet Treats!

May 13, 2012 Leave a Comment

On this site, I’ll be sharing with you my favorite dessert recipes.  Baking is my passion, so most of my favorite recipes are cookie and cake recipes.  But don’t be surprised if I throw in a candy recipe or other no-bake recipes now and then – if its sweet and I like it, you’re going to hear about it!

All recipes come with a story, either about how I discovered it or about the happy occasion that I like to prepare it for.  I hope you enjoy reading my stories as much as you’re sure enjoy trying my recipes!  Just Bake ‘Em or Make ‘Em, and then EAT ‘EM – you won’t regret it!

 

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