Can we exchange favourite recipe Please?

Question

Chocolate Covered Cherry Cake

My mother gave me some recipes and this one one of them.

CAKE:

1 box chocolate cake mix

2 eggs

1 can cherry pie filling

1 teaspoon vanilla

Mix all ingredients together and pour into a 13x9in glass dish. Bake at 350 degrees for 25-30 minutes.

ICING:

1 cup sugar

1/2 stick of margarine

1/2 cup milk

1/2 cup nuts

1 (6ounce) pkg of chocolate chips

Boil sugar, margarine, and milk together for 1 minute. Stir in chocolate chips and nuts. Pour over hot cake

Which on will You Share With Me? Thank You

Answer 1

Eight Precious Pudding - Chinese Cuisine

Ingredients:

1 ounce lotus seeds

2 cups cold water

2 ounces Chinese red dates

2 cups glutinous rice

1/4 cup sugar

3 tablespoons oil

1 red maraschino cherry, stemless

1 cup any candied fruits

1 cup red bean paste

Preparation:

Add lotus seeds to cold water in saucepan. Bring to boil. Simmer on low heat 20 minutes. Drain and cool. Split into halves. Set aside.

Put red dates in bowl on rack in pot or in steamer. Steam covered over boiling water 30 minutes. Set aside.

Put rice in pot with water level 3/4 inch above rice. Bring to boil. Simmer 20 minutes. Stir in sugar and remaining 2 tablespoons oil. Mix well. Set aside.

Grease medium-sized bowl heavily with oil. Place cherry in center. Arrange lotus seeds, red dates, and candied fruits in circles around bottom and up to edge of bowl, glazed side down.

Spread a layer of rice mixture over fruits carefully so as not to spoil the design. Spoon a layer of red bean paste over the rice. Cover with another layer of rice. Pack tight.

Place bowl on rack in pot or in steamer. Cover. Steam over boiling water 1 hour. Remove pudding carefully by running flexible spatula around edge. Put serving plate over bowl and invert bowl.

Serve pudding with Sweet Almond Sauce - Boil 3 tablespoons sugar in 1 cup water, stirring to dissolve the sugar. Stir in 1 teaspoon almond extract. Thicken with 1 tablespoon cornstarch dissolved in 2 tablespoons water.

Answer 2

My favorite dessert recipe is:

Tiramisu Brownie Squares

1 pkg. (9x13) brownie mix, but ingredients to make cake like brownies

1 c. milk

1/4 c. instant coffee granules

2 (8oz) containers of cool whip

2 pkg. cheesecake flavor instant pudding

20 oreos, coarsely chopped

2 squares semi-sweet chocolate

1/4 t. cinnamon

Preheat oven to 350. Prepare brownie mix according to package direction for cake-like brownies; pour batter into greased pan and bake 25-30 min or until done. Remove from oven and cool completely. In lg. bowl combine milk and coffee granules. Stir with whisk until dissolved. Add 8 oz. of cool whip and all of pudding mix; whisk until smooth. Fold in chopped oreos. Spread evenly over brownies. Top with remaining cool whip and grate chocolate over cool whip. Sprinkle with cinnamon. Refrigerate at least 30 min. Cut into squares and enjoy :)

My favorite meal to make is:

Toasted Steakhouse Sandwich

Secret Sauce: 1/2 c. prepared alfredo sauce

                      1/4 c. mayo

                      dash of onion or garlic salt

Sandwich: Kaiser rolls, 1 loaf of french bread or any other rolls you

                 choose

                 1 lb. deli roast beef or turkey (i prefer smoked turkey)

                 1/2 c. shredded Italian cheese blend

                 1/2 c. shredded swiss cheese

Stir together alfredo sauce, mayo and garlic or onion salt. Spread on both slices of bread. Place the prepared sandwich halves (open faced) upon baking sheet under broiler for about 1 min until sauce is bubbly and the edges of the bread barely start to brown; remove from oven. Arrange meat on both sandwich halves; then sprinkle evenly with shredded cheeses; broil for another min (still open faced) until cheese is bubbly and browning. Remove from oven. Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich; remove from oven.



And with that I make:

Bacon Ranch Pasta Salad

1 (12oz) pkg. pasta

10 slices bacon or real bacon pieces

1 c. mayo

3T or 1 pkt dry ranch dressing mix

1/4 t. garlic powder

1/4 c. milk

1 can (4.25 oz) sliced black olives (optional)

1 c. shredded cheddar cheese

     Boil noodles according to pkg. direction and drain. Fry bacon. Drain and chop. In lg. bowl, mix mayo, ranch dressing mix and garlic powder. Stir in milk until smooth. Stir in bacon, black olives and cheese. Add pasta and toss to coat. Cover and chill 1 hr or longer.

Answer 3

STRAWBERRY PRETZEL  DESSERT

My family loves this dessert.

2 c. crushed pretzels

3 tbsp. sugar

3/4 c. butter

Combine and press into a 9 x 13 inch pan. Bake for 7 minutes at 400 degrees.

1 (8 oz.) pkg. cream cheese

1/2 c. sugar

1 (8 oz.) whipped topping

Mix and spread over cooled crust.

1 (6 oz.) pkg. strawberry Jello

1 1/2 c. boiling water

20 oz. frozen strawberries

Dissolve the Jello in boiling water and add the berries. Pour over cream cheese mixture and chill.

Cut into squares to serve. May be topped with additional whipped topping and crushed pretzels to serve as a dessert.

Answer 4

Chocolate Lava Muffins

8 ounces semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

Butter, to coat muffin tin

1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.  

Answer 5

I have a few I'd like  to share. Hope you enjoy!!! Most of these have been handed down to me.

Baked Stuffed Pumpkin

INGREDIENTS

1 medium sugar pumpkin

6 Granny Smith apples - peeled, cored and chopped

1 cup chopped walnuts

1 (16 ounce) can whole berry cranberry sauce

1 (20 ounce) can pineapple chunks, drained

3/4 cup packed brown sugar

1/2 cup golden raisins

1/2 cup dark rum  

2 teaspoons minced fresh ginger root

1 tablespoon freshly grated nutmeg

1 tablespoon ground cinnamon



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.

Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.

In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture.

Apricot Pie

INGREDIENTS

4 cups sliced fresh apricots

1 cup sugar

1/3 cup all-purpose flour

Pinch ground nutmeg

1 tablespoon lemon juice

1 Pastry for double-crust pie (9 inches)

Milk

Additional sugar



DIRECTIONS

In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45-55 minutes or until golden brown.

Overnight Blueberry French Toast

INGREDIENTS

12 slices day-old bread, cut into 1 inch cubes

2 (8 ounce) packages cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

  

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter



DIRECTIONS

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Lemon Cake--Yummy!!!!!

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/4 cups white sugar

3 eggs

1 teaspoon vanilla extract

1 cup milk

  

2 tablespoon grated lemon zest

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

3/4 cup white sugar

4 egg yolks, beaten

  

4 cups confectioners' sugar

1/2 cup butter, softened

2 tablespoons fresh lemon juice

2 teaspoon grated lemon zest

2 tablespoons milk



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.

To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).

Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.

To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Rich Dark Fruitcake -- Handed down from my great grandma.

INGREDIENTS

6 cups sultana raisins

3 cups dried currants

1 1/2 cups pitted dates

6 cups raisins

3 cups candied mixed citrus peel

1/2 pound candied cherries

2 cups almonds

2 cups butter

3 1/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground allspice

4 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 tablespoon vanilla extract

1 tablespoon almond extract

2 cups white sugar

12 egg yolks

1/2 cup molasses

12 egg whites

1/2 cup grape juice

1/2 cup strong brewed coffee



DIRECTIONS

Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.

Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).

Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.

Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.

Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with combined fruit juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.

Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

American Apple Pie

INGREDIENTS

1/3 cup packed light brown sugar

1/3 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon lemon juice

3 teaspoon ground cinnamon

1/2 tsp ground cloves

1/3 tsp ground nutmeg

7 1/2 cups peeled, cored and sliced apples

1 cup raisins

1 recipe pastry for a 9 inch double crust pie

1 egg



DIRECTIONS

Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray

Combine white sugar, light brown sugar, flour, lemon, cinnamon,spices  and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.

Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.

Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

Gooseberry Pie

INGREDIENTS

1 recipe pastry for a 9 inch double crust pie

1 1/2 cups white sugar

1/2 cup all-purpose flour

4 cups fresh gooseberries

2 tablespoons butter



DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.

Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.

Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over-browning. If you do so, remove the foil for the final 15 minutes of baking.

Baked Oatmeal Breakfast

INGREDIENTS

1/2 cup vegetable oil

3/4 cup white sugar

2 eggs

1 cup milk

1/2 teaspoon salt

1 tablespoon baking powder

3 cups quick cooking oats

1/2 cup raisins

2 tablespoons brown sugar

2 teaspoon ground cinnamon



DIRECTIONS

Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until firm, about 35 minutes. Serve hot.

Porridge

INGREDIENTS

1 cup rolled oats

2 1/2 cups water

1 teaspoon salt

1 tablespoon white sugar

2 bananas, sliced

3 tsp ground cinnamon

1/2 cup cold milk



DIRECTIONS

In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Chicken b*****s Stuffed with Crabmeat

INGREDIENTS

3 ounces cream cheese, softened

1 minced onion

2 tablespoons chopped fresh parsley

3 TBS chopped fresh dill

5  TBS  minced garlic

1 teaspoon lemon pepper

4 ounces fresh Dungeness crabmeat

4 skinless, boneless chicken b*****s

1 cup all-purpose flour

2 eggs, beaten

3 cups fresh bread crumbs

2 tablespoons butter

2 tablespoons vegetable oil



DIRECTIONS

In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).

Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.

In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

Answer 6

This is soooo good tasting.

From:

http://www.cooks.com/rec/doc/0,176,15919...

GREAT COCONUT CAKE  

1 box yellow cake mix

Mix together:

1 can cream of coconut

1 can Eagle Brand milk

1 lg. container Cool Whip

1 pkg. frozen coconut

Mix cake as directed on box.

Bake in sheet pan.

While cake is still hot, pour mixture of cream of coconut and milk over it.

Punch holes so it will seep through.

Refrigerate until cool.

Top with Cool Whip and sprinkle coconut over it. Keep refrigerated.

Answer 7

buy or make some pound cake cut into slices lightly butter both side put it in a hot frying pan and toast both sides then take some fresh fruit raspberries strawberries peaches what ever you like and top that with some ice cream then drizzle with a little maple syrup and cinnamon



Its so good in any season

Answer 8

Sounds good..here ya go:

**Hummingbird Cake**

Ingredients:

3 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 ¼ cups vegetable oil

2 cups sugar

3 large eggs, at room temp

1 ½ teaspoons vanilla extract

2 cups mashed, very ripe bananas

1 eight ounce can crushed pineapple in unsweetened juice, drained

½ cup chopped pecans

Directions:

1) Pre-heat oven to 325. Grease and flour two 9 x 2 inch round cake pans, then line the bottom with parchment or wax paper.

2) In a large bowl, sift the flour, cinnamon, baking soda, and salt. Set aside.

3) In the bowl of an electric mixer, on medium speed beat the oil with the sugar until smooth, about 3 min.

4) Add eggs one at a time and beat until light, about 1-2 min.

5) Add the vanilla extract, bananas, and pineapple.

6) Add dry ingredients in thirds, beating after each addition until smooth. Stir in pecans.

7) Divide the batter between the prepared pans and bake 40-50 min. or until toothpick inserted in the center comes out clean. For cupcakes check after about 15 min.

8) Let cakes cool in pans for 10 min., remove from pans and cool completely on a wire rack.

**Cream Cheese Frosting**

Ingredients:

1 pound (2 eight ounce packages) cream cheese, room temperature, cut into small pieces

½ cup (1 stick) unsalted butter, room temperature, cut into small pieces

1 ½ teaspoons vanilla extract

5 cups sifted powdered sugar

Directions:

In a medium-size bowl, on medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 min. add the vanilla extract. Gradually add the sugar and beat until well incorporated.

Yields enough for about 1 - two or three layer 9-inch cake or about 24 cupcakes.

Answer 9

Biscotti is so fun to make!

2 cups all-purpose flour

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup sugar

3 large eggs

3 tablespoons grated lemon zest (from about 3 to 4 lemons)

3/4 cup coarsely chopped whole almonds

18 ounces white chocolate chips

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

I usually put chocolate chips instead of almond tho. Great for that morning cup of tea!