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November 2002 Issue
Instant Recipes
by Rossana S. Tarantini
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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.

 

Creamsicle Cake

For the Cake:
  • 1 pkg. orange supreme cake mix
  • 1 pkg. orange Jell-O
  • 1/2 c. boiling water
  • 1/2 c. cold water
For the Topping:
  • 8 oz. frozen non-dairy whipped topping, thawed
  • 1 1/2 c. milk
  • 1 pkg. instant vanilla pudding
  • orange flavoring
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.

  • Yields: 1 9 x 13-inch cake
  • Preparation Time: 2 hours
 

 

Gooey Cake

  • 1 pkg. butter cake mix
  • 1 stick margarine
  • 4 eggs, divided
  • 1 box confectioner's sugar
  • 8 oz. cream cheese
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.
  • Yields: 1 9 x 13-inch cake
  • Preparation Time: about 1 hour
 

 

Lemon Meringue Cake

  • 1 pkg. lemon cake mix
  • 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.

 

Lemon Bites

  • 1 pkg. lemon cake mix
  • 1 egg
  • 4 ounces frozen non-dairy whipped topping, thawed
  • 1/2 cup confectioners' sugar
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
 

Recipe Exchange

For Cheese Impaired from last month:

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.

TTFN!!!



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