Thursday, July 3, 2014
In the meantime I hope you all have a great holiday weekend. I baked this delicious cake a while back and I am an absolute sucker for recipes that use cake mixes or add jello mixes. I do not snub my nose at those recipes...I embrace them. To me they are fun and easy and foolproof!!! Like my dad's expression "always a winner" are what those recipes are to me!!!
I'll be back next week with some wonderful lemon cheesecake fruit tarts that I've made for the holiday. In the meantime hope you all enjoy this recipe it you try it!
Fresh Strawberry Cake from The Country Cook
One box vanilla, white or yellow cake mix
1 (3 oz) box strawberry gelatin (Jello)
1 cup of vegetable oil
1/4 cup water
1 pint of fresh strawberries (either diced up or crushed)
1/2 block of cream cheese (4 oz)
1/3 cup butter (softened)
2 cups powdered sugar
1 tsp vanilla
1 tbsp milk
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch pan with baking spray.
In the meantime chop up and dice your strawberries. I used a potato masher to really crush up the strawberries. That worked pretty well.
In a large bowl, combine cake mix and jello powder. Mix this together well.
Stir in your eggs and oil and water.
Add your cup crushed strawberries. Mix this part by hand.
Pour the batter into your baking pan and bake for approximately 30 minutes. Check with a toothpick in the center of the cake and make sure it comes out clean. Completely cook cake before frosting.
With an electric mixer, mix together softened cream cheese and butter. Make sure it is smooth and creamy.
Add vanilla. Add powdered sugar slowly and add milk as needed. This should also be smooth and creamy. If you have any leftover strawberries you might want to add them to the frosting. It certainly can't hurt!
Frost cake and enjoy. Such a pretty cake!
Wednesday, July 11, 2012
Thursday, June 14, 2012
1/2 cup vegetable oil
1/4 cup water
For the frosting (glaze):
1/4 cup butter, softened
8 ounce package cream cheese
Preheat oven to 350 degrees F.. Lightly grease and flour a 13 x 9 in baking pan.
To make the frosting, beat the butter and cream cheese at medium speed until smooth and creamy. Beat in the strawberries and gradually add in the confectioners' sugar until desired thickness. I kept the glaze in a separate container in the fridge and spooned some over the slices of cake. Delicious!
Tuesday, July 19, 2011
I still have more crazy Krispy Kreme recipes coming up and planned on posting them back to back but with the heatwave we are having I thought this recipe would be perfect. Right now in Virginia we are having temperatures in the low to mid 90's but by Thursday the temperature is expected to soar to 101 degrees. It's expected to remain that high through the weekend. See why I thought this would be a great dessert to post right now? I'm not complaining at all though. I just wish I felt better right now. I have a "wonderful" summer cold/flu and I'm just dragging. I had plans to spend time with my daughter in law and granddaughter but of course whenever one plans something there's always a good chance of it not working out! Especially if you've already taken days off work in advance. What do they say about the best laid plans???
Getting back to the recipe - I found this in the latest issue (August) of Womans Day. This really hits the spot. It has some healthy ingredients and then some just plain delicious ones. I don't know what I did wrong but the cake is supposed to have the wafers looking like stripes. This old brain just couldn't figure out (even with directions) how to do this so my wafers look like wafers and not stripes. Oh well, the taste is the same. I can't even begin to tell you how delicious this is. I can't wait to have another slice of this later on tonight. (Yes, I still eat even when I'm sick.....if I don't eat then I know there is a really BIG problem!). Please, please make this if you don't want to heat up the kitchen this time of year. I promise you will not be disappointed. It is THAT good!
1 lb strawberries, hulled1/2 cup sugar
1 tsp pure vanilla extract
1/4 oz envelope unflavored gelatin (from a 1 oz box)
1 1/4 cups heavy cream
1 cup fat free Greek yogurt
27 chocolate wafer cookies (such as Famous Chocolate Wafers)
Line the bottom of an 8 1/2 x 4 1/2 in loaf pan with parchment paper, leaving an overhang on two sides. In a food processor, pulse the strawberries, sugar and vanilla until smooth.
Transfer 1/4 cup of strawberry mixture to a small saucepan, sprinkle the gelatin over the top and let stand for 1 minute. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. Transfer the gelatin mixture to the food processor and pulse to combine.
Using an electric mixer, beat the heavy cream and yogurt in a large bowl until stiff peaks form. Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.
Arrange 3 cookies, spacing them evenly, on the bottom of the prepared pan. Place 3 cookies standing up against each long side of the pan. Using 2 cookies on opposite sides as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. Repeat with the rest of the cookies. (You should have 3 total rows of 8 cookies each).
Cover and freeze for at least 8 hours or up to 2 days.
When ready to serve, invert the cake onto a cutting board and remove pan and parchment. Cut crosswise into slices.
(I just realized there is an instructional video for this cake at www.womansday.com/icebox. This should help any confusion - I should have watched this first!).
Friday, June 3, 2011
I baked this cake last week and have already seen this on several other blogs since then. It is one plain and simple cake but absolutely bursting with flavor and so delicious. I plan on making this again next week since strawberries are still plentiful in this area. It's absolutely perfect for a light dessert with some freshly whipped cream. I'd suggest eating this within a day or two since you use so many strawberries and they may become soggy after too long. It only lasted here one day!!! Don't be afraid to overload this with strawberries. Before I put this in the oven it looked like I had too many berries but I could have even used more. Just pile them on top. They will form a jam after a while that just enhances the entire flavor of the cake. I do recommend making this as soon as possible. You won't be sorry. I found this over at Smitten Kitchen and linking this directly to the recipe! Enjoy and hope everyone has a great weekend. We having warm, dry weather here so outdoor activities are a must!!!
Tuesday, May 17, 2011
The name of this recipe says it all. It is not only the best strawberry bread but the very BEST quick, sweet bread that I've ever baked. A hands down favorite. I know that I bake lots of banana breads and have tried other sweet breads but this is so good that I hope you try it. I made this last week and will make it again this week. It didn't last long here. The original recipe (which I am posting) states that this makes 2 large loaves or 6 small ones. I halved the recipe since I didn't know if I would like it or not and it made one 9 x 5-in loaf pan. It baked for slightly under 60 minutes and only filled the loaf pan halfway up. Next time I am making the full recipe. What I also did was add a teaspoon of sugar to my sliced strawberries and let them sit out for about a half hour so a small amount of syrup formed from the sugar added to the berries. I then cut down slightly on the sugar the recipe called for. This time of year I seem to always have strawberries on hand so this recipe is perfect to have so you can use them all up. Hope you enjoy this as much as I did!
(from Taste and Tell Blog)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups sugar (use slighly less if you add sugar to your strawberries)
4 eggs, beaten
1 cup cooking oil (I used vegetable oil)
2 1/2 cups sliced strawberries
Preheat oven to 350 degrees F. Spray loaf pans lightly with cooking spray. Set aside.
Combine all ingredients except strawberries and mix together with a wooden spoon. Stir in the berries.
Place the batter in the prepared pans. Bake 35 to 45 minutes for small loaf pans or about 60 minutes for large loaf pans. Cool 10 to 15 minutes before removing from pan.
Friday, May 13, 2011
Well Blogger deleted this post that I first blogged about yesterday. I certainly hope it publishes it this time and it doesn't disappear! Would you believe that I tossed the recipe away since I figured I now had it stored on my blog! Oh well, just click here for the recipe. This is not my type of dessert but my husband loved it. I like something a bit more cakey. This is a meringue, so if you enjoy that type of dessert you will definitely like this. I'm not writing much more because I don't trust Blogger and don't want to end up seeing this disappearing too!!!! If you do make this dessert however, I would only use 6 egg whites and cut back on the remaining ingredients also. It made way too much and did not fit in the pan. Had to toss a bunch of it!
Friday, May 29, 2009
This recipe comes courtesy of Emily of Sugarplum. I absolutely love her food blog. It is one of the best ones out there. She is one creative and talented young lady and has even been a competitor on the Food Network! Please check out her blog if you have not already. You will not be disappointed!
This recipe is Emily's own recipe and a great one. It is so tasty and moist. I had not had rhubarb in years and forgotten how great it really is. So perfect for this time of year.
Is the sun shining by you yet? We are still having tons of rain here. The sun actually peeked out for a little while yesterday and it is supposed to be a very nice weekend. I hope so. Have a great one everybody!!
1 cup all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated
2 large egg yolks
1 teaspoon vanilla extract
2/3 cup milk
1 cup sliced strawberries
2/3 cup finely chopped rhubarb
3/4 cup firmly packed brown sugar
1/2 cup all purpose flour
5 tablespoons chilled unsalted butter, cut into small pieces
Preheat over to 350 degrees F. Grease and flour 1 9 inch round cake pan.
In a medium bowl, sift together 1 cup flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks (and a drop of yellow food coloring, optional) and vanilla until combined. Gradually beat in flour mixture, alternating wtih milk until combiined, about 1-2 minutes. Spread cake batter evenly into prepared pan.
Top batter with strawberries and rhubarb. Bake for 20 minutes.
Meanwhile, prepare the crumb topping: Combine brown sugar, 1/2 cup flour and 5 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together.
When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 30 minutes before running a knife around outside edges adn inverting. Invert again onto platter.
Sunday, May 17, 2009
This recipe comes from the Woodlawn Plantation Cookbook published back in 1979. Woodlawn is a historical plantation near Mt. Vernon, Virginia not far from where we live. Mt. Vernon was the home of George Washington. This cookbook is comprised of recipes dating back to the early part of the 19th century. Many of these recipes are based upon foods that would have been available in Virginia in the first half of the 19th century or their modern equivalents. Anyhow, I think you get the basic idea. I have found several recipes in this book that I want to try and will be posting.
The strawberry muffins are very good but are basically a breakfast muffin. Their sweetness comes mainly from the strawberries. This is not a sweet or sugary muffin. I really liked them and I'm sure you could easily use any fruit you would like. I made the basic muffin recipe and just added strawberries. I will also post the recipe that they suggest usiing when using fruit. It might be a little sweeter since it uses brown sugar but I'm not sure since I haven't made them that way yet. They would also be very good warmed with some butter.
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup melted butter
1 cup milk
Preheat over to 425 degrees F. Grease one 12 cup muffin pan. Sift dry ingredients into a bowl. Beat together the egg, melted butter and milk and fold into dry ingredients quickly and lightly. DO NOT OVERMIX!!! Spoon into the muffin cups and bake for 15 to 20 minutes. Makes 12 regular size muffins or 24 tiny size ones.
Alternative when using fruit:
Subtitute brown sugar for plain sugar
Substitute sour cream for milk
Add 1 cup halved or quartered fresh strawberries or 1 whole cup blueberries