157773 baked cake use pat Recipes

baked cake, white icing, chocolate cookie crumb, finely crushed, green sprinkles (tinted with green gel coloring) or 1 -2 cup green-tinted shredded coconut (tinted with green gel coloring), white good & plenty candies, checkered paper or ribbon, toothpicks, tape (and new toy cars washed with soap and water)

all-purpose flour, whole wheat pastry flour, baking powder, superfine sugar, freshly grated nutmeg, salt, unsalted butter or vegetable shortening, whole milk, scalded, plain yogurt, vanilla extract, egg, beaten

all-purpose flour, sugar, baking powder, ground nutmeg, salt, buttermilk, eggs, beaten, butter, melted

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

butter, icing sugar, eggs (separated ), vanilla, pineapple slices (diced ), brazil nut (chopped ), sponge cake , already baked (i use a store bought, lemon sponge, box cake. i think the lemon gives a better flavour than a plain), cream

butter (room temp ) no margarine, granulated sugar ( i like to use raw sugar in this 1), eggs, pure vanilla extract, all purpose flour (for a lighter cake, use 2 cup flour and 1 1/4 cup cake flour), baking powder, salt, milk

melted butter or 1 cup margarine, sugar, unsweetened baking cocoa, eggs, lightly beaten, vanilla, baking powder (use only a small pinch about half of 1/8 tsp), salt, all-purpose flour, coarsley chopped walnuts, marshmallows, powdered sugar, half-and-half cream (or use milk), melted butter, vanilla, unsweetened baking cocoa

salt, flour, cocoa powder (for a darker, richer-looking cake, use dutch-processed cocoa, plus 1/2 tsp cream of tartar), butter, sugar, brown sugar , packed, eggs, separated if desired, instant coffee granules (optional, if desired, for mocha flavor!), vanilla extract, sour cream, baking soda

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), water , extra, instant vanilla pudding , the small box, peanut butter cups, broken into chunks, powdered sugar, cream cheese, cool whip

dark chocolate cake mix (duncan hines moist deluxe), vegetable oil, water, eggs, sour cream (heaping tablespoons), milk chocolate chips, cooking spray (bakers joy works best ), ready to spread dark chocolate frosting (optional)

all-purpose flour, sugar (or use 1 cup of and 1/2 cup green crystals, the type you would use to sprinkle on cookie), salt, grated lemons , zest of or 1 tbsp grated lime zest, lemon juice or 6 tbsp lime juice, eggs, separated, low-fat milk

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

cake flour sifted, sugar, baking powder, nutmeg, salt, buttermilk, eggs, lightly beaten, butter melted

baked beans , use a good quality brand, chili, use good brand, ketchup, chopped onion, mustard, reduced-fat hot dogs , sliced into 1/2-inch coins, frozen tater tots, thawed, salt, shredded cheddar cheese, ketchup (optional)

baked beans , use bush brand, homestyle (green label), ketchup, molasses , use grandma brand, bacon, uncooked

cake mix tips, cake mix yields 4 to 6 cups of batter., use a mix with pudding included if you re using a recipe that calls for instant pudding as an ingredient - the pudding-included cakes will turn out heavier and wetter., use regular salted butter to balance the high sugar content of cake mixes and give a more homemade taste. if you must use margarine for health reasons, make sure it is stick style and has more than 65 percent vegetable oil., cake mixes have a shelf life of up to two years if kept in a cool, dry place, like your pantry. so, if you live where it s humid in the summertime you d best not stock up on cake mixes for the long haul.

freshly ground soft white wheat flour, freshly ground soft white wheat flour, banana, mashed, ripe (about 2 large bananas), salt, mild honey, baking powder, oil, baking soda, vanilla, nutmeg, egg, sucanat or 1/2 cup brown sugar, water, butter, walnuts, dried unsweetened coconut