Lemon Cake

Best Lemon Sheet Cake ~ MOIST too, serve warm, or cold

Ingredients
1 Duncan Hines moist deluxe lemon cake mix
1 c buttermilk
1 3oz. lemon instant pudding mix (dry)

ICING~
4 cups confectioner's sugar
1/3 cups bottled lemon juice
3 Tbsp vegetable oil
3 Tbsp water


Directions
1 In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.


2 ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is require

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Pumpkin Cake

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

Carrot Cake

Ingredients

2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of ground ginger
5 tbsp cold butter, diced
2/3 cup Sargento whole milk ricotta cheese
2/3 cup whole milk
3/4 cup shredded raw carrots

Instructions

Preheat the oven to 375F. Grease a bundt pan with butter and sprinkle with flour. Dust off the flour excess. In a food processor add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Pulse to mix. Now add the diced butter and pulse few times until it resembles fine breadcrumbs. Add the ricotta cheese, milk and carrots and pulse to combine. Spoon the batter into the prepared baking pan and bake in preheated oven for about 33 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and leave for few minutes in the pan before turning it on a wire rack to cool completely. Dust with powder sugar. Slice and enjoy!


Read more at http://www.roxanashomebaking.com/eggless-ricotta-carrot-cake-recipe/#ZzqP0roxP0d4839r.99

~**Cherry Cream Cheese Bake**~

1 can cherry pie filling
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 tube crescent rolls
1/2 stick of butter
2 tbsp vanilla
1/2 cup granulated sugar
Instructions

Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish.
Take half of the crescent rolls and lay them out on the bottom of the baking dish.

In a medium sized mixing bowl, blend cream cheese until smooth.

Once smooth, add powdered sugar and vanilla and blend.

Once blended, spoon onto the crescent rolls in baking dish and spread evenly.

Top with can of cherry pie filling.
Top with the last half (4 triangles) of the crescent rolls.
Melt butter and pour on top of crescents.
Top with granulated sugar and bake for 25 minutes or
until browned.

Cherry Butter Cookies

Ingredients:

2 cups butter, softened

2 teaspoons vanilla extract
2 cups confectioners' sugar
1/4 teaspoon salt
4 1/2 cups sifted all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
Sprinkles, sugar crystals etc. (optional)

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Mix in salt, then stir in flour by hand until dough is stiff.

Add the walnuts. cherries and sprinkles, and mix into the dough, kneading like bread on a clean floured surface.

Roll dough into ping pong sized balls, and place onto ungreased cookie sheets. Press down balls with a fork to make a criss cross pattern on top.

Bake for 15 to 17 minutes in the preheated oven. Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.

Frozen Peppermint Cheesecake

Ingredients:

2 cups chocolate wafer cookie or sandwich cookie crumbs

1/4 cup sugar
1/4 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 teaspoons peppermint extract
2 cups heavy cream, whipped
Red food coloring
chocolate fudge ice cream topping

Directions:

Line 9-inch round cake or springform pan with foil.

Combine cookie crumbs and sugar in medium bowl.
Add butter; mix well.

Press 2 cups crumbs firmly onto bottom and partway up sides of prepared pan. Chill.

Beat cream cheese until fluffy in large bowl. Gradually add sweetened condensed milk until smooth.

Stir in peppermint extract and food coloring, if desired; mix well. Fold in whipped cream.

Pour filling into pan.

Cover and freeze 6 hours or until firm. Garnish with fudge topping, if desired.