Blondies

• 1 cup all purpose flour
• 1/8 tsp salt
• 4 oz unsalted butter melted and cooled to room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup sweetened flaked coconut
• 1 cup chocolate chips or chunks

Topping:

• 1 cup semisweet or milk chocolate chips
• 1 tsp butter

Preheat over to 350. Grease and flour a 8x8 square pan (or line with parchment paper…this stuff works marvelous wonders).

Combine flour and salt; set aside. Stir together melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the prepared pan and smooth even with a rubber spatula. Bake for 25-30min, or until set in the center but still soft. Do no over bake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

For the topping combine the chocolate and butter in a small bowl and microwave in 30second intervals until melted and smooth. Using a spoon drizzle over the bars.

Cake Mix Bread

• 1 cup hot water
• 2/3 cup oil
• 4 eggs
• 1 small package vanilla instant pudding
• 1 cake mix

Add all ingredients and beat on high for 2 min. Pour into 2 greased loaf pans and bake 30-35min at 350 degrees. Frosting is optional.

(I did this with a lemon cake mix and added a lemon glaze (1 cup powdered sugar and 2 tbsp lemon juice). It was really good.)

Any Flavor Cheesecake (no bake)

Filling:

• 8oz cream cheese room temperature
• 1 cup powdered sugar
• 1 tsp vanilla
• 1 small cool whip
• 1/4 cup sugar
• Mix all ingredients together and spread on the top of a graham cracker crust. Top with your favorite fruit, or canned pie filling.

Crust:

• 1 package of graham crackers crushed
• 1/4 cup butter melted
• 1/4 (i use less) of sugar
• Mix all ingredients and press into a 9x13 pan.

Perfect Pound Cake

• 3 sticks Butter

• 3 cups Sugar
• 5 whole Eggs
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

Strawberry Shortcake Cake

 

• Cake
• 1-½ cup Flour
• 3 Tablespoons Corn Starch
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 9 Tablespoons Unsalted Butter, Softened
• 1-½ cup Sugar
• 3 whole Large Eggs
• ½ cups Sour Cream, Room Temperature
• 1 teaspoon Vanilla
• _____
• Icing
• ½ pounds Cream Cheese, Room Temperature
• 2 sticks Unsalted Butter
• 1-½ pound Powdered Sugar, Sifted
• 1 teaspoon Vanilla
• 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!