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Different kinds of salt
Chocolate Cake in 5 Minutes
World's Healthiest Foods
Frantic Home Cook

1 comment:

Frantic Home Cook said...

Garsh, thanks.

August 18, 2008 at 9:26 AM

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Jason's Everlasting Recipes

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25 Breakfast & Brunch Recipes by Gooseberry Patch by Gooseberry Patch

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Tips

  • Vinegar Tips

Chocolate Self-Saucing Pudding



1 cup of flour

a pinch of salt

1/2 cup of Splenda

1/4 cup powdered milk

3 teaspoons of baking powder

1/4 teaspoon baking soda

1 cup of milk

6 tablespoons of melted butter

2 lightly beaten egg whites

1 teaspoon of vanilla extract



*

3/4 cup brown sugar

2 Tablespoons cocoa

1 cup boiling water



Preheat the oven to 350F



Sift flour, salt, Splenda, powdered milk, baking powder and baking soda into a bowl.

Add the milk,melted butter, egg and vanilla extract and whisk thoroughly until combined.

Pour into 4 coffee mugs or ramekins til half full.

For the topping, stir the brown sugar and cocoa powder in a bowl to combine then sprinkle it over the cups of pudding batter.

Pour 1/4 cup boiling water carefully over each pudding, then bake for 18-20 minutes. Remove carefully from the oven and serve hot.

*

Put the cups in a pan with edges to bake.

Sour Cream Coconut Cake

1 (18oz) pkg butter flavor cake mix
2 cups sugar
1 (16oz) carton sour cream
1 (12oz) pkg frozen coconut (thawed)
1 1/2 cups Cool Whip

Prepare cake mix according to package directions - making two 8 in. layers.
Next - Combine sugar, sour cream, and coconut and place into fridge to chill.
When cake is done let it cool then split it making four layers.
Remove mixture from fridge - fill a cup 2/3 full and set aside.
Spread rest between layers.
Combine the 2/3 cup mixture with Cool Whip and spread on top and side of cake.
Seal in air tight container ( I use one of those plastic cake carriers) and refrigerate two or three days.
*
My husband loves this cake....

Lemon Bread Pudding

1/2 cup sugar
1/2 teaspoon vanilla
6 eggs
1/2 cup Original Bisquick mix
2 cups milk
10 cups cubed French bread (about ten 1-inch slices)
1 can (15 oz) lemon pie filling or any fruit pie filling
1 cup frozen (thawed) whipped topping

1. Heat oven to 350. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated.
2. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator.

Ice Cream Flag Cake

2 containers chocolate ice cream and/or vanilla Ice Cream
4 cups assorted sliced fresh fruit
2 cups thawed frozen whipped topping
50 fresh blueberries
2 pints strawberries, sliced or raspberries

Directions
1. Cut carton from one container frozen ice cream. Next cut into 4 lengthwise slices.
2. In 13 X 9-inch dish arrange 4 ice cream slices, pressing to form an even layer. Top with fruit, then repeat with the other carton. Cover and freeze 5 hours or until ready to serve.
3. Just before serving top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 strawberry or raspberry "stripes".
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