Pecan Pie
Crust
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1 egg
Preheat oven to 350 degrees F.
Set aside 2/3 cup of the cake mix for use in the filling.
Melt butter, then stir in cake mix and egg. Bake for 15 minutes.
Filling
3 eggs
1/2 cup brown sugar
1 1/2 cups light corn syrup
2/3 cup yellow cake mix
1 teaspoon vanilla extract
1 cup nuts
Mix all ingredients except nuts for 3 minutes at medium speed of electric mixer. Add nuts and pour into baked pie crust. Bake for 30 to 35 minutes.
Cherry Strudel
1 (18.25 ounce) white or yellow cake mix, divided
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons yeast dissolved in 2/3 cup warm water
1 teaspoon butter flavoring
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup butter, softened
Preheat oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.
In large bowl, combine 1 1/2 cups cake mix, flour and sugar. Stir together to mix.
Dissolve yeast in water. Add to dry ingredients in bowl. Stir in butter flavoring and eggs. Blend thoroughly, then spread batter in prepared pan. Spread cherry pie filling over batter.
In another bowl combine remaining dry cake mix with softened butter, using a fork to blend until mixture is crumbly but combined. Sprinkle mixture evenly over pie filling. Bake for 30 to 45 minutes. Let cool for about 10 minutes, then drizzle glaze over warm cake.
Glaze
1 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
3 tablespoons water
Cream Cake Dessert
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs
Preheat oven to 350 degrees F.
In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. Meanwhile, prepare Filling.
Filling
5 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh raspberries (optional)
In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.
Yields 16 to 20 servings.
Pineapple Coconut Dessert
1 large can crushed pineapple
1 cup shredded coconut
1 (18.25 ounce) box white or yellow cake mix
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees F.
Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut. Spread dry cake mix evenly over coconut and pour butter over all. Bake for 20 to 25 minutes or until lightly browned.
Serve with whipped cream.
Brownie-Raspberry Sherbet Dessert
1 package double fudge brownie mix
1/2 gallon raspberry sherbet
12 ounces frozen, dry-pack raspberries
1/3 cup granulated sugar
Whipped cream
Fresh raspberries, for garnish
Preheat oven to 350 degrees F.
Thaw raspberries; soften sherbet. Grease bottom only of 13 x 9-inch baking pan.
Prepare, bake, and cool brownies according to package directions for 2 egg brownies.
Spread softened sherbet over cooled brownies. Freeze.
For sauce, combine thawed berries and sugar in small saucepan. Bring to a boil. Simmer until berries are soft. Push mixture through sieve into small bowl. Cool completely.
To serve, cut into squares. Spoon raspberry sauce over each serving and top with a dollop of whipped cream. Garnish with fresh raspberries.
Chocolate Cherry Crisp
1 (15.8 ounce) box double chocolate brownie mix
1 cup quick-cooking rolled oats
1/2 cup chopped walnuts (optional)
1/2 cup butter or margarine, melted
2 (21 ounce) cans cherry pie filling
Vanilla ice cream (or yogurt)
Chocolate syrup*
* don’t use if using Pillsbury brownie mix – use the packet that comes with the brownies – reserve the packet for later use)
Preheat oven to 350 degrees F.
In large bowl, combine brownie mix, oats and walnuts (if using) and mix well. Add margarine and stir until mix is moistened. (Mixture will be dry).
Spoon pie filling evenly into ungreased 8- or 9-inch square baking dish. Sprinkle brownie mixture over pie filling. Bake for 30 to 40 minutes or until edges are bubbly. Cool for 45 minutes.
To serve, spoon into bowls. Top each serving with one scoop ice cream; drizzle chocolate syrup over top.
Serves 10.
Praline Pumpkin Date Muffins
Pumpkin, spices and a wonderful streusel topping make these Texas-size muffins extra special. If you don’t have the jumbo size muffin cups, use the standard size muffins tins. Line 12 muffin cups with paper baking cups, bake at 400 degrees F for 20 to 25 minutes. This will make 12 standard muffins or 6 jumbo muffins.
1 box date quick bread mix*
1/2 cup canned pumpkin
1/2 cup water
1/4 cup oil
1/2 cup chopped pecans
1/8 teaspoon cloves
1 egg
1 teaspoon cinnamon
* If desired, substitute with nut quick bread mix and omit the pecans and decrease baking time by 5 minutes.
Topping
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
Preheat oven to 350?F. Grease 6 jumbo muffin cups or line with jumbo size paper baking cups.
In a large bowl combine all muffin ingredients. Stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In a small bowl combine all topping ingredients sprinkle evenly over batter.
Bake at 350 degrees F for 30 to 40 minutes or until a wooden pick or knife inserted in center comes out clean. Cool 15 minutes, remove from pan cool completely on wire rack, wrap tightly with plastic wrap, store in refrigerator.
Brownie Peanut Butter Cupcakes
18 foil bake cups
1/3 cup creamy peanut butter
1/4 cup light cream cheese
2 tablespoons granulated sugar
1 egg
1 (19 ounce) box fudge brownie mix
1/2 cup candy coated peanut butter candies
Preheat oven to 350 degrees F. Place foil bake cups in muffin pans or on a cookie sheet; set aside.
Beat peanut butter, cream cheese, sugar and egg in bowl with electric mixer; set aside.
Prepare brownie batter following package directions; set aside.
Place 1 heaping teaspoon of peanut butter mixture in center of each bake cup. With spoon or small ice cream scoop, fill bake cups half full with brownie batter. Sprinkle each cupcake with peanut butter candies.
Bake 25 minutes. Do not over-bake. Cool.
Makes 18 brownie cupcakes with 254 calories per serving.
Easy Peach Dessert
Posted by cakegirl62 at recipegoldmine.com 9/15/02 11:19:01 am
3 1/2 cups sliced peaches (sprinkle with a little sugar to bring
out some juice) or use 1 (29 ounce) can sliced peaches
1 package butter pecan cake mix dry (or French vanilla)
3/4 cup melted butter or margarine
1/2 cup chopped pecans or walnuts
Flaked coconut – I left this out
8 ounces whipped cream
Preheat oven to 350 degrees F.
Cut the peaches into chunks. Pour peaches and juice into 9 x 13-inch baking pan. Sprinkle the cake mix over the peaches. Drizzle with the butter. Sprinkle on the nuts. Sprinkle on the coconut. Bake for 35 minutes.
Serve warm or cold. Top with whipped cream.
Yield: 12 servings
