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SCRUMPTIOUS CAKE RECIPES
Cream Cheese Pound Cake INGREDIENTS: All ingredients must be at room temperature. Put everything that you need to bake this cake on your counter top before you begin. * 1/4 cup chopped pecans * 3 cups cake flour * 1/2 tsp salt * 1/4 tsp baking soda * 1 cup unsalted butter * 3 cups white sugar * 6 eggs * 1 tsp vanilla extract * 1 cup Cream Cheese * 1/3 cup all-purpose flour * 1/2 cup packed brown sugar * 2 tbsps melted butter * 1 tsp ground cinnamon Directions: Preheat oven to 300°F. Grease and flour a 10-inch bundt or tube pan. Sprinkle pecans on the bottom of the pan and set aside. Sift together flour, salt, and baking soda in a medium bowl and set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs 1 at a time, and then stir in the vanilla. Add flour mixture alternately with Creole cream cheese. Pour half of the batter over pecans in prepared pan. In a small mixing bowl, add 1/3 cup flour, brown sugar and cinnamon and mix well. Cut in butter until mixture resembles coarse meal. Sprinkle mixture over batter in the bundt pan and add remaining batter over cinnamon sugar mixture. Bake for 75–90 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn onto a wire rack and cool completely. Serves 12 Don't feel like baking this cake? Check out our Homemade Million Dollar Pound cake. Rich tasting homemade like grandma makes with real vanilla beans for added richness and flavor. Order today for the Holidays. I'll bake it for you.
BROWN SUGAR POUND CAKE 3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup milk One 1-pound box (about 2 3/4 cups) dark brown sugar 1/2 cup sugar 1 1/2 cups (3 sticks) butter, softened 5 eggs Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan, or two 9-by-5-inch loaf pans. Combine the flour, baking powder and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside. In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition. Add the eggs, one by one, beating well after each addition. Add half the flour, and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour, and then the remaining milk, in the same way. Quickly scrape the batter into the prepared pan, and bake at 325 degrees for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean. Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife, and turn it out onto a wire rack or a plate to cool completely, topside up. Serves 6 to 8. Quick Caramel Glaze 1/2 cup (1 stick) butter 1 cup light brown sugar 1/2 cup evaporated milk 4 cups sifted confectioners’ sugar 1 teaspoon vanilla Combine the butter and the sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the sugar into a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil. Stir well, remove from the heat, and add the sifted confectioners’ sugar. Beat well with a mixer, whisk or spoon for 1 or 2 minutes, until the icing thickens and loses a little of its shine. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it. Makes enough for one 3-layer cake, one tube or Bundt cake, or one 13-by-9-inch cake
-------------------- HOME COOKING You’ll want to have the vanilla ice cream handy for this recipe. When it comes out of the oven, serve it hot right out of the skillet with a scoop ... then watch the smiles appear. When cooled, it’s just right with a cup of coffee. This one’s going on my list of holiday must-haves.
APPLE SKILLET CAKE 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup granulated sugar 1 egg, beaten 1 teaspoon vanilla 1/2 cup buttermilk 2 apples, peeled and sliced thinly 1 cup chopped pecans Preheat oven to 350 degrees. Lightly grease a 9- or 10-inch cast-iron skillet. In large mixing bowl, sift together flour, salt and baking soda. Add remaining ingredients and mix just until incorporated. Pour into skillet and bake 40–50 minutes. Serves 8–10.
VINEGAR CAKE Cake 3 cups flour 2 cups sugar 2/3 cup vegetable oil Dash of salt 4 teaspoons vinegar 2 teaspoons baking soda 2 teaspoons vanilla 2 cups water 1/4 cup cocoa Preheat oven to 350 degrees. Grease and flour a 9x13-inch cake pan. Mix all ingredients and pour into pan. Bake for 30–40 minutes. Leave cake in pan and cut into squares while cake is warm. Pour Glaze over hot cake. Serves 16–20. Glaze 2 cups sugar 1 stick margarine 1/4 cup cocoa 1/2 cup milk 1 cup nuts Put all ingredients into a saucepan. Bring to a boil and boil 3 minutes, stirring continuously.
FIG CAKE Cake 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups sugar 1 cup vegetable oil 3 eggs 1 cup buttermilk 1 cup fig preserves, chunks cut up small 1 cup nuts 1 tablespoon vanilla 1 teaspoon ground cinnamon 1 teaspoon ground cloves Preheat oven to 325 degrees. Grease a tube pan. Sift together flour, salt, baking soda and sugar. Add oil and beat. Add eggs and beat. Stir in buttermilk slowly. Add figs, nuts, vanilla and spices and mix to combine. Pour into pan and bake for 45–55 minutes. Pour Glaze over warm cake. Serves 10–12. Glaze 1 cup sugar 1 stick butter 1 teaspoon light or dark corn syrup 1 teaspoon vanilla 1/2 cup buttermilk 1/2 teaspoon baking soda Put all ingredients into a saucepan. Bring to a boil and boil 3 minutes.
APPLE WALNUT CAKE Cake 4 cups cubed apples 1 1/2 cups sugar 2 eggs 1/2 cup vegetable oil 2 teaspoons vanilla 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 cup chopped walnuts Preheat oven to 350 degrees. Oil and flour a 9x13-inch pan. Combine apples and sugar; set aside. In large mixing bowl, beat eggs slightly and blend in oil and vanilla. Sift flour, soda and salt together and stir into egg mixture, alternating with apple mixture. Stir in walnuts. Bake 45–55 minutes. Frost with Lemon Butter Frosting. Serves 16–20. Lemon Butter Frosting 4 tablespoons butter 3 cups powdered sugar 2 tablespoons lemon juice 2 tablespoons water 1/8 teaspoon salt Mix well and spread over cooled cake.
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