Blueberry Cake

2 eggs separated

1 c. Sugar
1/2 c. Shortening
1/4 tsp. Salt
1 tsp. Vanilla
1 1/2 c. Unbleached Flour + 1 Tbs. Unbleached
1 tsp. Baking Powder
1/3 c. Milk
1 1/2 c. Fresh Blueberries

Separate eggs, beat 2 egg whites until stiff fold in about 1/4 c. sugar. Set aside

Cream shortening, add salt and vanilla to this. Add remaining 3/4 c. sugar, add 2 egg yolks and beat mixture until light and creamy.
Sift all purpose flour, measure 1 1/2 c. and sift together 1 tsp. baking powder.
Add alternately to creamed mixture with 1/3 c. milk
Fold in beaten egg whites and sugar.
Measure 1 1/2 c. blueberries, sprinkle 1 Tbs. flour over them and mix lightly, Fold into cake mixture . Turn into well-greased 8x8 pan. Sprinkle  a small amount of sugar on top of mixture.
Bake at 350 for about 45mins..

* Don't forget to put sugar on top of cake!!

Carrot Cake Muffins

Carrot Cake Muffins



2 c. Flour
2 c. Sugar
1 tsp. baking power
1 tsp. baking soda
1 tsp. Cinnamon
dash of ginger
dash of nutmeg
splash of vanilla
3 c. shredded carrots
1 c. oil
4 eggs

In a bowl combine flour, sugar, baking power, baking soda, and spices .Add carrots, oil and eggs. Beat with electric mixer till combined.
Pour into cupcake liners.
Bake at 350 for 18-23min.But I cooked them for 25mins.Till toothpick come out clean.
Cool on rack.
Then add frosting or glaze.

Chocolate Whoopie Cakes

Well, here's my take on Chocolate Cake . I took out my old handy dandy recipe box found a recipe for Chocolate Whoopie  Cupcakes

 ~Recipe~

2 c. Flour
1 1/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Baking Powder
1 c. Hot Water
2/3 c. Cocoa Powder
3/4 c. Shortening(Crisco)
1 1/2 c. Sugar
2 Eggs
1 tsp. Vanilla

~Peanut Butter Frosting~

2 1/2 c. Powdered Sugar
1/3 c. Butter
1/3 c. Peanut Butter
1 tsp. Vanilla
3 Tbsp. Milk
Dash or Pinch of Ground Clove

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. 
• 
  

  In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
• 
  

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• 
  

  Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• 
  

  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

  
  

  In small bowl, add powered sugar,butter,peanut butter,vanilla,milk and pinch/dash of clove.Mix frosting together. Add frosting to your pastry bag for easy way of frosting. Cut cupcakes crosswise into halves. Add frosting filling on each cupcake bottom; replace cupcake tops. 

  
  

  * Note* I used a Ziploc baggie for a Pastry Bag.. 

  
  

Orange Tea Cake

I made this recipe.  Its very good


Orange Tea Cake

1 (16oz) package pound cake mix
1/2 c. plus 2 Tbsp. orange juice, Divided
2 egg whites
1/4 c. milk
1 (15oz)can of Mandarin orange segments in light syrup, drained
1/4 c. powered sugar
Grated peel of 1 orange

• Preheat oven 350F.Grease 9 inch Bundt pan
• Beat cake mix, 1/2 c. orange juice , eggs and milk in a large bowl with a electric mixer at medium speed 2 minutes or until light and fluffy. Gently fold in orange segments. Pour batter into prepared pan.
• Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool cake on a wire rack 15 minutes, invest cake onto wire rack and cool completely.
• Combine sugar, orange peel and remaining 2 Tbsp. orange juice in a small bowl, stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving..
• Makes 16 servings

Blueberry Cake Recipe

Happy National Blueberry Day

This is my grandmothers recipe

 Blueberry Cake

2 eggs separated
1 c. Sugar
1/2 c. Shortening
1/4 tsp. Salt
1 tsp. Vanilla
1 1/2 c. Flour + 1 Tbs.Flour
1 tsp. Baking Powder
1/3 c. Milk
1 1/2 c. Fresh Blueberries

Separate eggs, beat 2 egg whites until stiff fold in about 1/4 c. sugar. Sit aside
Cream shortening, add salt and vanilla to this. Add remaining 3/4 c. sugar, add 2 egg yolks and beat mixture until light and creamy.
Sift all purpose flour, measure 1 1/2 c. and sift together 1 tsp. baking powder.
Add alternately to creamed mixture with 1/3 c. milk
Fold in beaten egg whites and sugar.
Measure 1 1/2 c. blueberries, sprinkle 1 Tbs. flour over them and mix lightly, Fold into cake mixture . Turn into well-greased 8x8 pan. Sprinkle  a small amount of sugar on top of mixture.
Bake at 350 for about 45mins..

* Don't forget to put sugar on top of cake!!

#NationalBlueberryDay
#Blueberries
#Blueberryday

Mandarin Orange Tea Cake

I got this recipe from a kids cookbook
Mandarin Orange Tea Cake

1 Package (16oz)Pound Cake Mix
1/2 c. plus 2 Tbs. Orange Juice, Divided
2 egg whites
1/4 c. milk
1 (15oz)can of Mandarin Orange Segments in light syrup, drained
1/4 c. powered sugar
Grated peel of 1 orange

1. Preheat oven 350 F. Grease 9inch Bundt Pan
2.Beat cake mix,1/2 c orange juice, eggs and milk in a large bowl with electric mixer at med speed 2 minutes or until light and fluffy. Gently fold in orange segments. Pour batter into prepared pan.
3.Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool cake in pan on wire race 15 minutes, invert cake onto wire rack and cool completely.
4. Combine sugar, orange peel and remaining 2 Tbs orange juice in a small bowl, stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving

Book: Kids Cake Mix Fun & More
Makes 16 servings
4 points per serving

Boston Cream Poke Cake

Boston Cream Poke Cake

 

INGREDIENTS:
 1 box Yellow Cake Mix (plus box ingredients)
 2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
 4 cup Milk
 1 container Chocolate Frosting

DIRECTIONS:

Prepare cake in 13×9″ pan according to box directions.
 Allow to cool until just slightly warm.
 Use spoon handle to poke holes evenly across cake.
 Combine milk and pudding mix and whisk until well blended.
 Pour pudding over cake making sure it gets down into holes.
 Refrigerate cake for several hours to allow pudding to settle and set up.
 Open frosting container and remove foil seal.
 Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
 Pour over pudding layer and spread with spatula to cover completely.
 Refrigerate for at least several more hours.