https://twitchinkitchen.com/ Tue, 05 May 2026 15:06:22 +0000 MyBB https://twitchinkitchen.com/thread-373.html Thu, 16 Jul 2009 16:58:51 -0400 https://twitchinkitchen.com/thread-373.html ice cream to cover brownies
1 can frosting opt.
1 Freezer

slice brownies in half, cover bottom half with icecream, cover with other brownies, chill half an hour, remove from freezer,cover with canned frosting, remove from freezer 15 min. before eating, top with whip cream if desired.

Use either home made or packaged brownie mix and completely cool brownies before adding ice cream.
Ice cream can either be soft or firm cut to the size of the brownies.
I used chocolate/vanilla ice cream for the filling and cream cheese frosting for the icing.
I froze the cake for 2 hrs before eating and took it out about 15 minutes before eating and put some whipped cream on top.
keep uneaten pieces in the freezer.
have fun and try diffferent flavors of ice cream and brownie mixes.]]> ice cream to cover brownies
1 can frosting opt.
1 Freezer

slice brownies in half, cover bottom half with icecream, cover with other brownies, chill half an hour, remove from freezer,cover with canned frosting, remove from freezer 15 min. before eating, top with whip cream if desired.

Use either home made or packaged brownie mix and completely cool brownies before adding ice cream.
Ice cream can either be soft or firm cut to the size of the brownies.
I used chocolate/vanilla ice cream for the filling and cream cheese frosting for the icing.
I froze the cake for 2 hrs before eating and took it out about 15 minutes before eating and put some whipped cream on top.
keep uneaten pieces in the freezer.
have fun and try diffferent flavors of ice cream and brownie mixes.]]> https://twitchinkitchen.com/thread-332.html Tue, 11 Nov 2008 10:01:56 -0500 https://twitchinkitchen.com/thread-332.html This is for Angie! My mom's famous lemon cake. This is not from scratch but it's from a box. She tweaked the recipe a little and it is very moist, very delicious and it has no frosting, just a little icing drizzled on it.

Lemon Cake

Ingredients:

• 1 box of Duncan Heinz lemon cake mix. DO NOT use any other brand!!!
  
• Jumbo eggs - double yolks preferred
  
• Lemon juice
  

On the box there is a recipe for Bundt cake. Follow this recipe.
Where you use the eggs, use the jumbo double yolk eggs.
Where it calls for water, measure your water, take out two tablespoons of the water and replace with two tablespoons lemon juice.

When beating the mix as per the instructions, beat them at a little higher speed and for a little longer to add more air to the mix and this will give the cake a much lighter consistency.

It is important you use the Duncan Heinz cake mix because of the ingredients in the mix. She said she tried it with other brands and the results were not the same.

When the cake is cooled to room temp simply pick a CREAMY GLAZE or CONFECTIONERS SUGAR GLAZE to delicately drizzle over the top of the cake. For an added affect, you and put some powdered sugar in a strainer and gently make it "snow" on top of the iced cake!]]> This is for Angie! My mom's famous lemon cake. This is not from scratch but it's from a box. She tweaked the recipe a little and it is very moist, very delicious and it has no frosting, just a little icing drizzled on it.

Lemon Cake

Ingredients:

• 1 box of Duncan Heinz lemon cake mix. DO NOT use any other brand!!!
  
• Jumbo eggs - double yolks preferred
  
• Lemon juice
  

On the box there is a recipe for Bundt cake. Follow this recipe.
Where you use the eggs, use the jumbo double yolk eggs.
Where it calls for water, measure your water, take out two tablespoons of the water and replace with two tablespoons lemon juice.

When beating the mix as per the instructions, beat them at a little higher speed and for a little longer to add more air to the mix and this will give the cake a much lighter consistency.

It is important you use the Duncan Heinz cake mix because of the ingredients in the mix. She said she tried it with other brands and the results were not the same.

When the cake is cooled to room temp simply pick a CREAMY GLAZE or CONFECTIONERS SUGAR GLAZE to delicately drizzle over the top of the cake. For an added affect, you and put some powdered sugar in a strainer and gently make it "snow" on top of the iced cake!]]> https://twitchinkitchen.com/thread-249.html Fri, 15 Aug 2008 10:48:13 -0400 https://twitchinkitchen.com/thread-249.html

After some searching I found this recipe posted on The Joy Of Baking website. You can read more about it by clicking HERE.

Red Velvet Cake

Ingredients:

2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted



Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.

NOTE: Can't find buttermilk? You CAN make your own.
From the site:
If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and the moist and tender crumb is obtained by adding buttermilk. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.


  redvelvetcake.jpg (Size: 16.9 KB / Downloads: 1) ]]>

After some searching I found this recipe posted on The Joy Of Baking website. You can read more about it by clicking HERE.

Red Velvet Cake

Ingredients:

2 1/2 cups (250 grams) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream
1 - 8 ounce (227 grams) cream cheese, room temperature
1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted



Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.

NOTE: Can't find buttermilk? You CAN make your own.
From the site:
If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and the moist and tender crumb is obtained by adding buttermilk. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.


  redvelvetcake.jpg (Size: 16.9 KB / Downloads: 1) ]]> https://twitchinkitchen.com/thread-161.html Thu, 10 Apr 2008 19:54:10 -0400 https://twitchinkitchen.com/thread-161.html My friend Doris gave me this recipe years and years ago and I still make this cake today. It's fast and easy to make and it's oh so good toasted with ice cream on top!

Doris' Chocolate Chip Cake

Grease two 8 inch cake pans or one big loaf pan
Preheat oven to 350°F

Ingredients:

Sift together:
2 1/4 cup flour
1 1/2 cup sugar
3 tsp baking powder
1 tsp salt

----------------

1/2 cup softened butter
1 cup milk
1/2 tsp pure vanilla extract
2 eggs (big fat double yolks make light fluffy cakes!)
handful of chocolate chips (two if you're a chocoholic!)

Mix all the above except the chocolate chips in a bowl till smooth.
Pour into your pan/s and THEN sprinkle chips on top of the cake batter.
Do NOT mix chips in!

Bake in 350°F oven for 30 - 35 minutes or until a pick comes out clean if inserted in the middle or the top springs back when touched.

Dust the finished cake with powdered sugar or powdered cinnamon sugar.

Variation:
Instead of chocolate chips, use cinnamon.
Simply sprinkle cinnamon on top of batter after you pour it in pans and then take a tooth pick and gently swirl around once or twice the cinnamon and bake. ]]> My friend Doris gave me this recipe years and years ago and I still make this cake today. It's fast and easy to make and it's oh so good toasted with ice cream on top!

Doris' Chocolate Chip Cake

Grease two 8 inch cake pans or one big loaf pan
Preheat oven to 350°F

Ingredients:

Sift together:
2 1/4 cup flour
1 1/2 cup sugar
3 tsp baking powder
1 tsp salt

----------------

1/2 cup softened butter
1 cup milk
1/2 tsp pure vanilla extract
2 eggs (big fat double yolks make light fluffy cakes!)
handful of chocolate chips (two if you're a chocoholic!)

Mix all the above except the chocolate chips in a bowl till smooth.
Pour into your pan/s and THEN sprinkle chips on top of the cake batter.
Do NOT mix chips in!

Bake in 350°F oven for 30 - 35 minutes or until a pick comes out clean if inserted in the middle or the top springs back when touched.

Dust the finished cake with powdered sugar or powdered cinnamon sugar.

Variation:
Instead of chocolate chips, use cinnamon.
Simply sprinkle cinnamon on top of batter after you pour it in pans and then take a tooth pick and gently swirl around once or twice the cinnamon and bake. ]]> https://twitchinkitchen.com/thread-155.html Thu, 10 Apr 2008 14:20:18 -0400 https://twitchinkitchen.com/thread-155.html
125g Wholemeal Flour
125g Cream Flour
10g Baking Powder
5g Salt
5g Cinnamon
175g Dark brown sugar
150g Vegetable oil
4 Eggs
350g Grated Carrots
50g Walnuts
50g Sultanas

Sieve the flour, baking powder, salt and cinnamon together, then add the wholemeal flour.
Whisk the eggs, brown sugar and vegetable oil together and add to the dry ingredients, mix well.
Add Carrots, walnuts and sultanas and mix.

This mix is for a 10 inch round sandwich tin, but it could easily go into a 1lb loaf tin.
Bake at 180 C for 50 to 60 mins.

Topping
200g Cream Cheese
60g Melted Butter
120g Icing Sugar
5ml Vanilla Essence
5ml Lemon Juice

Mix together the butter and the cream cheese until light, then add the icing sugar, vanilla essence and lemon juice.
Use to sandwich the two cakes together once cool, and for topping.

If you prefer, leave out the nuts and/ or sultana's. This recipe can also to be used to make great muffins.
Enjoy!]]>
125g Wholemeal Flour
125g Cream Flour
10g Baking Powder
5g Salt
5g Cinnamon
175g Dark brown sugar
150g Vegetable oil
4 Eggs
350g Grated Carrots
50g Walnuts
50g Sultanas

Sieve the flour, baking powder, salt and cinnamon together, then add the wholemeal flour.
Whisk the eggs, brown sugar and vegetable oil together and add to the dry ingredients, mix well.
Add Carrots, walnuts and sultanas and mix.

This mix is for a 10 inch round sandwich tin, but it could easily go into a 1lb loaf tin.
Bake at 180 C for 50 to 60 mins.

Topping
200g Cream Cheese
60g Melted Butter
120g Icing Sugar
5ml Vanilla Essence
5ml Lemon Juice

Mix together the butter and the cream cheese until light, then add the icing sugar, vanilla essence and lemon juice.
Use to sandwich the two cakes together once cool, and for topping.

If you prefer, leave out the nuts and/ or sultana's. This recipe can also to be used to make great muffins.
Enjoy!]]> https://twitchinkitchen.com/thread-138.html Tue, 08 Apr 2008 18:08:51 -0400 https://twitchinkitchen.com/thread-138.html
You can add a bit of rum to the cream if ya wanna be really naughty



Ingredients

5 Egg yolks

175g Caster sugar

45g water

5 Egg whites

Cream

method

Whisk the egg yolks and sugar together until light (about 10 mins on a mixer) Melt the chocolate and water together and whisk into the egg mixture.

Whisk the egg whites into a foam and carefully fold into the chocolate mixture.

Pour into a swiss roll tray lined with baking parchment and bake at 170 C for 20 minutes. Cover with a damp cloth and allow to cool.

Dust a sheet of baking parchment with icing sugar and turn the sponge out onto this. Spread with cream, roll up and dust with icing sugar to decorate.]]>
You can add a bit of rum to the cream if ya wanna be really naughty



Ingredients

5 Egg yolks

175g Caster sugar

45g water

5 Egg whites

Cream

method

Whisk the egg yolks and sugar together until light (about 10 mins on a mixer) Melt the chocolate and water together and whisk into the egg mixture.

Whisk the egg whites into a foam and carefully fold into the chocolate mixture.

Pour into a swiss roll tray lined with baking parchment and bake at 170 C for 20 minutes. Cover with a damp cloth and allow to cool.

Dust a sheet of baking parchment with icing sugar and turn the sponge out onto this. Spread with cream, roll up and dust with icing sugar to decorate.]]> https://twitchinkitchen.com/thread-125.html Mon, 07 Apr 2008 02:40:23 -0400 https://twitchinkitchen.com/thread-125.html
1/2 cup grahmam cracker crumbs
2 Tablespoons butter or margarine, melted
2 Tablespoons preserves( strawberry or raspberry)
1 8 oz package cream cheese, softened
1/2 teaspoon vanilla extract
1 egg
1/4 cups sugar

combine graham crackers crumbs and butter, stirring well. Line 1 3/4 inch muffin pans with minature paper liners. Spoon 1 teaspoon crumb mixture into each liner; gently press into bottom.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar and mix well. Add egg and vanill, beating well. Spoon mixture into liners.
bake at 350 for 10 minutesspoon about 1/4 teaspoon preserves over each cheesecake. Chill thoroughly.
Yield: 2 dozen]]>
1/2 cup grahmam cracker crumbs
2 Tablespoons butter or margarine, melted
2 Tablespoons preserves( strawberry or raspberry)
1 8 oz package cream cheese, softened
1/2 teaspoon vanilla extract
1 egg
1/4 cups sugar

combine graham crackers crumbs and butter, stirring well. Line 1 3/4 inch muffin pans with minature paper liners. Spoon 1 teaspoon crumb mixture into each liner; gently press into bottom.
Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar and mix well. Add egg and vanill, beating well. Spoon mixture into liners.
bake at 350 for 10 minutesspoon about 1/4 teaspoon preserves over each cheesecake. Chill thoroughly.
Yield: 2 dozen]]> https://twitchinkitchen.com/thread-64.html Sat, 05 Apr 2008 18:20:01 -0400 https://twitchinkitchen.com/thread-64.html 1 -8 oz pkg Softened Cream Cheese
1/3 cup sugar
1 tsp vanilla -blend until smooth and set aside
2 cups Bisquick
1/3 cup Milk
¼ cup sugar
2 TbLs margarine
¼ cup fruit preserves
¼ cup sliced almonds if desired
Mix baking mix, milk, ¼ cup sugar and margarine until dough forms
Pat dough in bottom of pan and spread 1 “ up the side of 9” round pan
Spread cream cheese mixture over dough in pan.Carefully spread fruit mixture over dough and cream cheese.
-Sprinkle with sliced almonds if desiredBake 45 -50 minutes at 350 degrees or until cream cheese feels set

I like to make a thin icing and drizzle it on top.]]> 1 -8 oz pkg Softened Cream Cheese
1/3 cup sugar
1 tsp vanilla -blend until smooth and set aside
2 cups Bisquick
1/3 cup Milk
¼ cup sugar
2 TbLs margarine
¼ cup fruit preserves
¼ cup sliced almonds if desired
Mix baking mix, milk, ¼ cup sugar and margarine until dough forms
Pat dough in bottom of pan and spread 1 “ up the side of 9” round pan
Spread cream cheese mixture over dough in pan.Carefully spread fruit mixture over dough and cream cheese.
-Sprinkle with sliced almonds if desiredBake 45 -50 minutes at 350 degrees or until cream cheese feels set

I like to make a thin icing and drizzle it on top.]]> https://twitchinkitchen.com/thread-60.html Sat, 05 Apr 2008 18:12:55 -0400 https://twitchinkitchen.com/thread-60.html
DAVENPORT HOTEL COFFEECAKE

Pre heat oven to 350 degrees F

ingredients:

1 cup butter, softened to room temperature
2 cups sugar
2 eggs
1 cup sour cream
½ teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt

TOPPING

1 cup walnuts, chopped (personally I don't use nuts but any nuts would work)
2 teaspoons cinnamon
2 tablespoons brown sugar

Butter an angel food pan or a 9-inch spring form pan that is at least 3 inches deep .
Set aside.
Cream butter and sugar in a stand mixer or by hand.
Add eggs, sour cream and vanilla.
Gradually add dry ingredients.
Mix until the batter is smooth, Spread half of the batter in the pan.
Combine the walnuts, cinnamon and brown sugar.
Sprinkle half of the mixture over the batter in the pan. Add remaining batter and sprinkle remaining walnut mixture on top.
* I've made it without nuts and it did just fine*

Bake for 55 to 60 minutes or until a tooth pick inserted in center comes out clean.

*Optional glaze- combine 2 cups powdered sugar, 2 tablespoons softened butter or margarine, 1 teaspoons vanilla and 3 to 4 tablespoons milk or light cream.
Mix until smooth and of desired consistency. Add more or less milk to make a thinner or thicker glaze. Drizzle over cake.]]>
DAVENPORT HOTEL COFFEECAKE

Pre heat oven to 350 degrees F

ingredients:

1 cup butter, softened to room temperature
2 cups sugar
2 eggs
1 cup sour cream
½ teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt

TOPPING

1 cup walnuts, chopped (personally I don't use nuts but any nuts would work)
2 teaspoons cinnamon
2 tablespoons brown sugar

Butter an angel food pan or a 9-inch spring form pan that is at least 3 inches deep .
Set aside.
Cream butter and sugar in a stand mixer or by hand.
Add eggs, sour cream and vanilla.
Gradually add dry ingredients.
Mix until the batter is smooth, Spread half of the batter in the pan.
Combine the walnuts, cinnamon and brown sugar.
Sprinkle half of the mixture over the batter in the pan. Add remaining batter and sprinkle remaining walnut mixture on top.
* I've made it without nuts and it did just fine*

Bake for 55 to 60 minutes or until a tooth pick inserted in center comes out clean.

*Optional glaze- combine 2 cups powdered sugar, 2 tablespoons softened butter or margarine, 1 teaspoons vanilla and 3 to 4 tablespoons milk or light cream.
Mix until smooth and of desired consistency. Add more or less milk to make a thinner or thicker glaze. Drizzle over cake.]]> https://twitchinkitchen.com/thread-28.html Wed, 02 Apr 2008 19:52:15 -0400 https://twitchinkitchen.com/thread-28.html
Lemon Delight Pound Cake

preheat oven to 350 degrees

2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar or orange juice
¾ cup oil
2 teaspoons lemon extract
4 eggs, beaten
-------

Glaze

1 1/2 cups confectioner's sugar
1/2 cup lemon juice (I use ReaLemon)

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine sugar, nectar, oil, lemon extract and mix well. Add eggs and beat until fluffy. Add dry ingredients and beat at medium speed for 3 minutes. Pour into pan and bake at 350 for 40-50 minutes or until done.
Remove cake from oven and prick deeply with a fork. Blend glaze ingredients until smooth. Spoon half the glaze over warm cake and let stand for 10 minutes. Invert cake onto a plate and drizzle the rest of the glaze onto cake. Cool.]]>
Lemon Delight Pound Cake

preheat oven to 350 degrees

2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar or orange juice
¾ cup oil
2 teaspoons lemon extract
4 eggs, beaten
-------

Glaze

1 1/2 cups confectioner's sugar
1/2 cup lemon juice (I use ReaLemon)

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine sugar, nectar, oil, lemon extract and mix well. Add eggs and beat until fluffy. Add dry ingredients and beat at medium speed for 3 minutes. Pour into pan and bake at 350 for 40-50 minutes or until done.
Remove cake from oven and prick deeply with a fork. Blend glaze ingredients until smooth. Spoon half the glaze over warm cake and let stand for 10 minutes. Invert cake onto a plate and drizzle the rest of the glaze onto cake. Cool.]]> https://twitchinkitchen.com/thread-23.html Wed, 02 Apr 2008 17:16:46 -0400 https://twitchinkitchen.com/thread-23.html Want to be forever eliminated from the guest list? Just take this to your next "pot luck" dinner!!!


Kitty Litter Cake

READ THE INGREDIENTS AND STUFF FIRST AND THEN LOOK AT THE PHOTO...

TRUST ME...
DON'T LOOK AT THE PHOTO FIRST, BUT LAST...

This is for all you cooks out there looking for something a little different.........

WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE!
Completely Edible -- although some may not think so! Be sure to have your camera ready!


CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the "litter box". Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!



  kittylitter cake.jpg (Size: 16.79 KB / Downloads: 4) ]]> Want to be forever eliminated from the guest list? Just take this to your next "pot luck" dinner!!!


Kitty Litter Cake

READ THE INGREDIENTS AND STUFF FIRST AND THEN LOOK AT THE PHOTO...

TRUST ME...
DON'T LOOK AT THE PHOTO FIRST, BUT LAST...

This is for all you cooks out there looking for something a little different.........

WANT TO HAVE FUN AT A PARTY? PREPARE THIS RECIPE!
Completely Edible -- although some may not think so! Be sure to have your camera ready!


CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the "litter box". Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!



  kittylitter cake.jpg (Size: 16.79 KB / Downloads: 4) ]]> https://twitchinkitchen.com/thread-22.html Wed, 02 Apr 2008 17:10:39 -0400 https://twitchinkitchen.com/thread-22.html
This is for real authentic NY style cheesecake. Enjoy!

Note: make sure you check the temperature of your oven to make sure it is exact! You must have your oven working properly and heat evenly & keep a steady temperature to ensure this cake bakes correctly.
You MUST have a springform pan for this recipe.

---

Authentic NY Cheesecake

calories: about 200 calories per 2oz slice.

Pre heat oven to 325 degrees

1cup graham cracker crumbs
3/4 cup sugar
1/4 cup plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 pound cream cheese, broken into small pieces

Blend the cracker crumbs, 1/4 cup of the sugar, and the 1/4 cup of melted butter, and line the bottom of an 9 or 9 inch ungreased springform pan. ( I line it with waxed or parchment paper so it's easy to remove off the pan when done.)
Blend the sour cream, 1/2 cup of sugar, the eggs and vanilla in a food blender for 1 minute. Add the cream cheese. Blend until smooth.

Pour the remaining 2 tablespoons of melted butter thru the top of the machine while its blending.. Pour into the springform pan.

Bake in the lower third of a 325 degree oven for 45 minutes.

When the baking is finished, remove the cake from the oven & turn on the broiler. Broil the cake just until the top begins to show attractive spots of brown.
Refrigerate for 4 hours or preferably overnight, before cutting and serving.

This is NOT a low cal version. Eat small pieces, it's very rich!


  IMG_0915.JPG (Size: 412.07 KB / Downloads: 3) ]]>
This is for real authentic NY style cheesecake. Enjoy!

Note: make sure you check the temperature of your oven to make sure it is exact! You must have your oven working properly and heat evenly & keep a steady temperature to ensure this cake bakes correctly.
You MUST have a springform pan for this recipe.

---

Authentic NY Cheesecake

calories: about 200 calories per 2oz slice.

Pre heat oven to 325 degrees

1cup graham cracker crumbs
3/4 cup sugar
1/4 cup plus 2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 pound cream cheese, broken into small pieces

Blend the cracker crumbs, 1/4 cup of the sugar, and the 1/4 cup of melted butter, and line the bottom of an 9 or 9 inch ungreased springform pan. ( I line it with waxed or parchment paper so it's easy to remove off the pan when done.)
Blend the sour cream, 1/2 cup of sugar, the eggs and vanilla in a food blender for 1 minute. Add the cream cheese. Blend until smooth.

Pour the remaining 2 tablespoons of melted butter thru the top of the machine while its blending.. Pour into the springform pan.

Bake in the lower third of a 325 degree oven for 45 minutes.

When the baking is finished, remove the cake from the oven & turn on the broiler. Broil the cake just until the top begins to show attractive spots of brown.
Refrigerate for 4 hours or preferably overnight, before cutting and serving.

This is NOT a low cal version. Eat small pieces, it's very rich!


  IMG_0915.JPG (Size: 412.07 KB / Downloads: 3) ]]>