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My 14 year old is into baking in a big way. He loves making muffins, cookies, and what we call our "instant" cakes. This month I thought I'd give you a couple of those "instant" recipes. Hope you enjoy them as much as we do in our house.
Mix the cake as directed on the box for a 9 x 13 pan. Bake and cool. Punch holes in the cake with a meat fork.
Mix the Jell-O with the boiling water, add the cold water and pour it all over the cake. Refrigerate the cake for 1 hour to allow it to set.
Mix the pudding with the milk. Add a few drops of orange flavoring to taste. Fold in the whipped topping. Frost as thick as you like. Keep refrigerated.
Mix together the cake mix, margarine and 2 of the eggs. The batter will be stiff. Spread it in a greased 9x13 pan. Mix the confectioner's sugar, cream cheese and other 2 eggs together till well blended. Pour over the cake mixture and bake at 300 degrees for 40 to 60 minutes.
Sprinkle about 4 tablespoons, or more to taste, powdered sugar on top of the cooled cake.
1 pkg. (4 serving size) lemon pudding and pie filling mix
2 egg whites
1/4 cup sugar
Use two 8 inch round layer cake pans. Mix, bake and cool cake as directed on package. Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes; stirring several times. Beat egg whites till frothy in a bowl; gradually add sugar; beat till stiff but not dry. Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between between layers and on top of cake. Spread meringue around sides of cake. Bake at 450*F for 5 minutes, or until meringue is light brown. Cool to room temperature before serving. Store cake in refrigerator.
Yields: 16 servings
Preparation Time: about 1 hour
And here's one that isn't cake, but uses a cake mix too. It's real easy and the same idea works for almost any other flavour of cake mix as well.
Preheat the oven to 350 degrees.
In a large bowl, combine the cake mix, egg and topping (batter will be very stiff). Drop by teaspoonfuls into the confectioners' sugar. Roll into 1-inch balls, using the sugar to keep the dough from sticking to your hands.
Place the balls of dough 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes or until light brown on the bottoms. Transfer to a wire rack to cool completely. Store in an airtight container.
Yields: about 6 dozen cookies
Preparation Time: about 30 minutes
For Cheese Impaired from last month:
I don't bake my grilled cheese sandwiches, I do them in a cast iron skillet on top of the stove. The basic directions are as follows: butter one side of your bread liberally then place a slice of cheddar (you decide how thick you want it) between the two unbuttered sides. Place the sandwich buttered side down in a HOT skillet and let it brown, flip it over and let the other side brown as well. That's it. Enjoy!!
Also, Shannon is looking for a recipe for blackberry syrup. I'm sure one of our many preserving readers can help her out.
And that's all there is for this month. I'm working on another extra special Christmas column for next month so check out this same spot in December.