Crunchy Lemon Squares

Crunchy Lemon Squares
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Crunchy Lemon Squares
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Ingredients
Crumb mixture
Filling
Instructions
  1. Preheat oven to 350. In bowl.
  2. Combine 1st 7 ingredients. Stir to from a crumbly mixture. Set aside.
  3. In medium bowl combine condensed milk, lemon juice and rind.
  4. Pat HALF of crumb mixture in 9X9 pan.
  5. Spread milk mixture on top and sprinkle with remaining crumbs.
  6. Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly before serving.
Recipe Notes

Exported from MasterCook II

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Mississippi Mud Cake

Mississippi Mud Cake
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Mississippi Mud Cake
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Ingredients
Frosting
Instructions
  1. Cream butter and sugar. Add eggs one at a time, beating well, add vanilla.
  2. Mix flour and cocoa, add to batter. Mix.
  3. Fold in coconut and pecans.
  4. Pour into greased and floured 9”x13” pan.
  5. Bake at 350° for 40 minutes.
  6. Remove from oven and immediately spread marshmallow cream.
  7. Top with frosting.
Frosting
  1. Mix butter, cocoa and milk in saucepan. Heat until melted.
  2. Beat in sugar and vanilla.
  3. Pour icing over marshmallow cream and swirl to make marbled effect.
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Microwaved German Chocolate Cake

Microwaved German Chocolate Cake
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Microwaved German Chocolate Cake
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Ingredients
Topping
Instructions
  1. Melt chocolate, set aside.
  2. Blend together butter, sugar, eggs, and vanilla. Beat til light and fluffy, add chocolate and mix well.
  3. Mix flour, soda, salt with cold water. Beat til smooth.
  4. Pour half of batter in micro cake pan. Bake in microwave 6 or 7 minutes. When cake begins to pull away from the sides it’s done. Repeat with other layer.
Topping
  1. Combine milk and sugar and stir well.
  2. Cook 2-3 minutes till sugar melts and add vanilla, butter, and stir well.
  3. Add coconut and nuts and ice one layer then the other.
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Italian Cream Cake

Italian Cream Cake
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Italian Cream Cake
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Ingredients
Frosting
Instructions
  1. Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
  2. Add buttermilk along with dry ingredients ending with flour.
  3. Stir in remaining ingredients.
  4. Beat egg whites with cream of tartar til stiff. Fold in.
  5. Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.
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German Sweet Chocolate Cake

German Sweet Chocolate Cake
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German Sweet Chocolate Cake
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Ingredients
Filling/Frosting
Instructions
  1. Line bottoms of 3 9” cake pans with wax paper, grease sides.
  2. Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  3. Stir until chocolate is completely melted.
  4. Mix flour, baking soda and salt, set aside.
  5. Beat butter and sugar in large bowl until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. Stir in chocolate mixture and vanilla.
  8. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  9. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
  10. Gently stir into butter, pour evenly into prepared pans.
  11. Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  12. Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  13. Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
  1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  2. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  3. Remove from heat. Add coconut and pecans, mix well.
  4. Cool to room temp and of desired spreading consistency.
  5. Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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