Friday, December 19, 2008

Candy Cane Cake


1box white cake mix

Water, vegetable oil and egg whites called for on cake mix box
1/2teaspoon red food color
1/2teaspoon peppermint extract

Crushed candy canes or crushed hard peppermint candies, if desired


Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

Frost with vanilla frosting and top with crushed candy canes.

From Betty Crocker

Friday, December 5, 2008

Pumpkin Chocolate Chip Cookies


1 box Duncan Hines Spice Cake mix
1 15 oz. can pumpkin (not pumpkin pie filling)
Chocolate chips


Mix together, drop by spoonfuls on cookie sheet, bake for 12-15 minutes at 350 degrees. Now, the secret is to let them cool and store for a few hours in a closed container (hard to do but please, do it for me!). It just does something to it that makes the cookie exactly how I like it. Oh, and I used jumbo semi-sweet chocolate chips because that's what Lee's uses :)

Submitted by Kirsten

German Pancakes


6 eggs
1 cup milk
1 cup flour
1/2 tsp salt


Blend in blender. Preheat oven to 375 degrees. Spray glass cake pan with cooking spray. Cut 1/2 cube butter into small pieces and put in cake pan while oven is preheating. When butter is melted, pour batter into pan. Bake for 40 minutes or more until golden brown. Will rise substantially.

Voila, you haf zee German Pancakes!

Serve with powdered sugar and lemon or limes. Enjoy

Submitted by Jacqueline