ICE CREAM VANILLA BUNDT CAKE

1 box French vanilla cake mix

1 pint Butter-Pecan Ice Cream, melted

Lightly grease and flour a Bundt pan; set aside.

Prepare the cake mix according to the package directions but substituting the melted ice cream for the water called for.  Bake according to the package directions for Bundt cake.

Remove cake from pan and cool completely on a wire rack.

To serve, slice and serve with a dollop of whipped cream.

file photo for reference only

CHOCOLATE ORANGE CHEESECAKE

This cheesecake takes over an hour but most of that time is spent in the oven baking. It goes together quickly.

Crust:
1 cup chocolate wafer crumbs
1/4 tsp ground cinnamon
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.

Filling:
4 (8-oz each) Philadelphia Brand Cream Cheese, softened
3/4 cup sugar
4 eggs
1/2 cup sour cream
1 tsp vanilla
1/2 cup semi-sweet chocolate chips, melted
2 tbsp orange flavored liqueur
1/2 tsp grated orange peel

Combine the cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream and vanilla.

Blend the chocolate chips into 3 cups of the batter. Blend the orange liqueur and orange peel into the remaining batter. Pour the chocolate batter over the crust and bake at 350 degrees for 30 minutes.

Reduce oven temperature to 325 degrees. Spoon the orange batter over the chocolate layer and continue baking 30 minutes.

Loosen cake from the rim of the pan; cool before removing the rim. Chill before serving.

Garnish cake as desired.

NOTE: This is a Philadelphia Cream Cheese Recipe that I have had since the 1980s.

file photo for reference

NO-BAKE PINA COLADA CHEESECAKE

Spray sides of a 9-inch springform pan with nonstick cooking spray or lightly grease with margarine.

1 cup vanilla wafer crumbs
1/2 cup finely chopped nuts
2 tbsp granulated sugar
3 tbsp butter, melted

Combine above ingredients and press onto the bottom of the prepared pan. Set aside.

1 envelope unflavored gelatin
1/4 cup cold water
1 pkg (8-oz) cream cheese, softened
1/2 cup granulated sugar
1 can (8-oz) crushed pineapple, drained - reserve juice
Rum*
1 cup whipping cream, whipped
1/4 cup toasted coconut

Soften gelatin in the water; stir over low heat until dissolved.

Combine the cream cheese and sugar, mixing at medium speed with electric mixer until well blended. Pour pineapple juice into a 1 cup measure and add rum to make 3/4 cup.

Gradually add the gelatin and rum/juice mixture to the cream cheese mixture until well blended. Chill mixture until thickened but not set. Fold in the whipped cream and pineapple. Pour over the crust and chill until firm. Sprinkle with the toasted coconut.

*If you do not want to use rum, add water. You can add a dash of rum extract, if desired.

This is my version of a very old Kraft Foods recipe.

The picture is theirs.

EASY VANILLA MOUSSE CHEESECAKE

I am including this recipe in my quick fix recipes because it is just that.  It only takes a few minutes of your time to make it.  It does, however, need several hours of refrigeration before serving!

Preheat oven to 325 degrees.

Crust:
1 1/2 cups crushed vanilla wafer cookies
3 tbsp butter, melted

Combine the cookie crumbs and butter; press onto the bottom of a 9-inch springform pan.

Filling:
3 pkgs (8-oz each) cream cheese, softened
3/4 cup granulated sugar
1 tbsp vanilla extract
3 large eggs

Beat the cream cheese, sugar, and vanilla in large mixer bowl until well blended.  Add the eggs, one at a time, mixing on low speed after each addition just until egg is blended in.  Pour the filling over the crust.

Bake cheesecake at 325 degrees for 50 to 55 minutes or until the center is just almost set.  Remove from oven and run a thin knife around the rim of the pan to loosen cake.  Allow cake to cool completely in pan placed on a wire rack.

Topping:
1 pkg (8-oz) cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1 carton (8-oz) frozen whipped topping, thawed
fresh blueberries for garnish

Beat the cream cheese, sugar, and vanilla together in a large mixer bowl until well blended.  Using a whisk, stir in the thawed whipped topping.  Spread the topping over the cooled cheesecake.

Garnish with fresh berries (I prefer blueberry; use your favorite).

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CHOCOLATE-SOUR CREAM BUNDT CAKE

1 reg size box any basic chocolate cake mix

1 small carton sour cream
1/2 cup canola oil
1/4 cup water
3 large eggs
1 pkg (12-oz) dark chocolate chips

Grease a Bundt cake pan and set aside.
Preheat oven to 325 degrees.

Combine the cake mix, sour cream, oil, and water together in large mixer bowl.  

Beat in the eggs, one at a time, beating after each until combined.

Stir in the chocolate chips.

Bake at 325 degrees for 30 minutes; middle will still be a little gooey. Remove from oven and cool on wire rack for 10 minutes.

Remove cake from pan and refrigerate for at least 3 hours or until serving time.

If you wish to serve warm, microwave for 20 seconds.

Serve with whipped cream.

Note: This is a recipe I got from the cooking.com website several years ago.

SNOWFLAKE FUNNEL CAKES

4 eggs, beaten

4 cups sifted all-purpose flour
2 tsp baking powder
3 cups milk
1 tsp salt
2 cups canola oil
powdered sugar for dusting

In a mixing bowl combine the eggs and milk.

In a separate bowl combine the flour, baking powder, and salt; add to the egg mixture and using a rotary mixer, beat until smooth.  Pour the mixture into a pitcher and chill.

Heat the canola oil to 360 degrees in a deep fryer if you have one or a large skillet.

Remove batter from refrigerator and stir with a large spoon and test to see if it flows easily through a funnel.  If too thick, add a small amount of milk.  If too thin, add a little flour.

Cover the end of a funnel with your finger and pour 1/2 cup batter into funnel.  Hold over the hot oil and release your finger and drop batter into the oil while moving funnel to form a snowflake shape.  BE CAREFUL WHEN WORKING WITH HOT OIL!  Oil will splatter when batter hits it! Cook snowflake approximately 3 minutes until a golden brown; turn and cook approximately 1 minute on other side.

Remove from the oil and drain on paper toweling.  Transfer to a paper plate and sprinkle with powdered sugar 'snow'; sprinkle with sparkle or colored sugar, if desired.

Yield: 8 large snowflakes

File Photo

EASY STRAWBERRY SHORTCAKE

Note: The strawberry mixture needs to set for an hour, so this recipe does take more time.

Filling:
3 cups sliced fresh strawberries
2 tsp balsamic vinegar
2 tbsp sugar

Stir the strawberries, sugar, and vinegar together. Let the mixture stand for an hour. Stir mixture occasionally during that hour.

Cakes:
2 1/2 cups reduced-fat biscuit baking mix (ie: Bisquick)
1/3 cup sugar
1 1/2 tsp vanilla
1 cup fat-free plain yogurt

Preheat oven to 425 degrees.

In a large mixing bowl, combine the sugar and biscuit baking mix. Stir the vanilla into the yogurt to combine. Add the yogurt to the ingredients in mixing bowl, stirring just until dry ingredients are moistened.

Turn the dough out on a lightly floured surface; knead 3 to 4 times. Pat dough down to a thickness of 1/2-inch. Using a 2 1/4-inch round cutter, cut dough; redo the scraps and cut them, too. Place the shortcakes on an ungreased cookie sheet and bake for approximately 15 minutes at 425 degrees.

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

file photo

Serve while still warm, filled with the strawberry filling. Garnish with whipped cream and strawberries, if desired.

QUICK AND EASY ROCKY ROAD CAKE

1 box (2-layer size) dark chocolate cake mix
3 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
2 tbsp milk

Prepare the cake mix according to the package directions and bake in a 9 x 13-inch baking pan. When cake is done (a wooden toothpick inserted in the center comes out clean), remove from the oven and sprinkle the marshmallows evenly over the top. Return to the oven for a couple of minutes until the marshmallows are softened. Remove from oven again. Sprinkle the chopped pecans over top of cake.

In the microwave or a small saucepan, melt the chocolate chips with the milk until chips are completely melted and mixture is well blended. Drizzle the melted chocolate over the top of the marshmallow and nuts. Cool before cutting.

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DOTTIE'S FRUIT COCKTAIL CAKE

1 can fruit cocktail

2 cups sugar
2 cups all-purpose flour
2 eggs
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
2 tsp baking soda

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a large mixing bowl combine the fruit cocktail, including juice, sugar, and eggs. Sift together the flour, salt, cloves, cinnamon, and baking soda. Mix into the fruit cocktail mixture. Blend together well. Pour the mixture into the prepared pan and bake for 30 to 35 minutes or until done.

Sprinkle with powdered sugar, serve with a dollop of whipped topping and fruit, or frost with your favorite frosting.

 

File Photo

TRIPLE CHOCOLATE CAKE

1 box devil's food cake mix

1 pkg (4 1/2-oz) chocolate instant pudding mix
1 pkg (6-oz) semi-sweet chocolate chips
1 1/4 cups water
1/4 cup canola oil
2 large eggs

Preheat oven to 350 degrees.
Lightly grease a 13x9-inch baking pan; set aside.

Combine all ingredients until moistened; stir vigorously for 1 minute. Spread batter into the prepared ban.

Bake at 350 degrees about 40-45 minutes until the top springs back when lightly touched in the center.

Note: Frost with your favorite frosting and sprinkle with additional chocolate chips. This cake is so rich it can just be dusted with powdered sugar instead of iced, if desired.

File Photo

QUICK AND EASY CHERRY VANILLA CAKE

1 box (2-layer size) vanilla cake mix
3 large eggs
1/2 cup melted butter
1 can (21-oz) cherry pie filling

Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, with an electric mixer, combine cake mix, eggs, and butter; beat 1 to 2 minutes until well blended. Fold in pie filling and spread batter into the prepared pan.

Bake at 350 degrees 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

No frosting needed. Serve topped with a dollop of whipped cream or ice cream.
Note: The following picture is a file photo.

file photo

EASY LOW-FAT APPLE-SPICE SNACK CAKE

This cake goes together in 10 minutes but it has to bake 45 minutes.

1 1/4 cups unsweetened chunky applesauce
1 cup light (mild) molasses
1/4 cup canola oil
1 large egg
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 tsp salt

Preheat oven to 325 degrees.
Grease and flour a 9 x 9-inch baking pan; set aside.

In a large bowl, using a large spoon, mix applesauce, molasses, oil, and egg until blended.  Stir in the flours, baking soda, ginger, cinnamon, cloves, and salt until batter is evenly mixed.

Pour the batter into the prepared baking pan and bake at 325 degrees for 45 minutes or until the center of the cake springs back when lightly touched with a couple of fingers. 

Allow cake to cool in the pan on a wire rack.

Top each piece with a little whipped cream when serving, if desired. Good without it, too.

Yield: 12 servings

 File Photo

EASY ORANGE BUNDT CAKE

1 box (2-layer size) vanilla cake mix

Orange juice

Orange zest

1 cup powdered sugar.

mandarin oranges, well drained, for garnish, optional

Prepare cake mix as directed on the box substituting 1/2 cup milk and whatever orange juice it takes to meet the cake mix directions amount of liquid. 

Spray or grease a bundt pan and spread mixture evenly in the pan.

Bake according to the mix directions.

Remove cake from oven and cool in pan on a wire rack about 5-10 minutes. You can lightly shake pan to see if cake is loosened from the sides.  Turn cake out onto a cake plate. Allow to cool.

When cake is cool, mix the powdered sugar with 1 tablespoon of orange juice until smooth. If necessary, add more orange juice 1 teaspoon at a time until you get the consistency you need.

Garnish the top or around the bottom with the mandarin oranges, if using.

file photo for reference

AUTUMN APPLE CAKE

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9×12 pan 1/2 full with apples which you’ve peeled, cored and sliced thin.
Sprinkle the apples with dry cake mix.
Combine sugar and cinnamon and sprinkle over the cake mix.
Melt butter and drizzle over.
Bake for 30 minutes or until golden brown.

Note: This recipe is from Susan Recipes.

PEACH UPSIDE DOWN CAKE

3 cups peaches, sliced or coarsely chopped
1 box peach-flavored gelatin
1 stick butter
2 cups miniature marshmallows
1 box yellow cake mix

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Spread the peaches over the bottom of the prepared pan; sprinkle the dry gelatin over the peaches. Cut butter into thin pats and layer over the peaches and gelatin. Sprinkle the marshmallows over all.

Prepare the cake mix according to package directions and pour over the top of the ingredients in the pan. Bake at 350 degrees for about 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: This cake is delicious served warm.

Note: This is a file photo.

REFRIGERATOR BANANA SPLIT CAKE

 

CRUST:

2 cups crushed graham crackers
1 stick butter, melted

Mix the cracker crumbs and butter together and press into the bottom of a 9 x 13-inch pan.

2 eggs
2 sticks butter
2 cups powdered sugar

Combine ingredients in a mixer bowl and beat well for 15 minutes. Pour this mixture over the crust in the pan.

3 to 4 bananas
1 can crushed pineapple, drained
1 large carton frozen whipped topping, thawed
1 large jar maraschino cherries, drained, halved
1/2 cup chopped pecans or peanuts

Spread the bananas evenly over the powdered sugar mixture. Top the bananas with the crushed pineapple (use drained juice to dip pineapples, if desired). Spread the whipped topping over the pineapple. Sprinkle the cherries and nuts over the top.

Note: If you don't want to use raw eggs, you can substitute 1/2 cup egg substitute.

File Photo

CHERRY PARSON

2 pkgs dessert topping mix

1 cup cold milk
1 cup powdered sugar
1 pkg (8-oz) cream cheese, softened
1 bakery angel food cake
slivered toasted almonds
slivered maraschino cherries
8 to 10 stemmed maraschino cherries for garnish

Combine the dessert topping and milk in a mixing bowl and beat well. Gradually add the powdered sugar to the topping mixture. Beat the softened cream cheese into the mixture adding small amounts at a time. Cut the cake into 3 layers. Place the bottom layer on a cake plate and spread with a layer of the topping mixture. Repeat with the middle layer. Add the top layer and spread with more topping mixture then cover the sides of the cake with the remaining mixture. Decorate the sides of the cake with the slivered toasted almonds and slivered cherries. Refrigerate for a few minutes. Garnish the top with stemmed maraschino cherries before serving. This makes a very pretty quick dessert.

This cake looks very similar to the finished product.

POUND CAKE WITH BERRIES

 

1 vanilla pound cake, homemade or store bought

powdered sugar glaze or whipped cream, your choice
fresh strawberries
fresh blueberries

Slice pound cake into individual slices. Pour powdered glaze over the slice of cake or top with a dollop of whipped cream. Garnish with the fresh strawberries and blueberries.

Note: Use a large star cookie cutter and cut cake slices into star shapes, if desired.

To make a powdered sugar glaze, mix a pound of powdered sugar with a small amount of milk or cream and a half teaspoon of butter flavoring or vanilla extract. Use as much milk or cream as needed for the consistency you prefer.

 file photo

EASY PUMPKIN CUPCAKES

1 package (2-layer size) yellow cake mix

• 1 package (4-serving size) sugar-free vanilla instant pudding mix
• 1 cup canned pumpkin
• 1/2 cup canola, olive, or coconut oil
• 1/2 cup water
• 3 eggs
• 1 1/2 teaspoons ground cinnamon 
• 1 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Preheat oven to 350°F. 
• Beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
• Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
• Frost with your favorite cream cheese frosting or just dust tops with powdered sugar.

McCormick's recipe and photo

CHOCOLATE CHIP-PECAN SNACK CAKE

1/2 cup all-purpose flour

1/4 tsp baking soda
1/4 tsp salt
3/4 cup packed brown sugar
1 tsp vanilla
2 large egg whites
1/3 cup chopped pecans (or your favorite nuts)
1/4 cup semisweet chocolate chips
Nonstick cooking spray
2 tsp powdered sugar, optional

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, and salt by stirring with a whisk. Set mixture aside.

Combine brown sugar, vanilla, and egg whites in a large mixing bowl and beat with an electric mixer at high speed for 1 minute. Add flour mixture and beat just until combined. Stir in the chocolate chips and pecans.

Coat an 8-inch square baking pan with nonstick cooking spray. Spread batter into the pan. Bake at 350 degrees for 18 minutes or until golden and crusty on top. Cool in the pan for 10 minutes then sprinkle with the powdered sugar.

Yield: 16 squares at 87 calories, 2 1/2 g fat, 1 g protein and 15 1/2 g carbs - numbers figured with the powdered sugar

File Photo