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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
More of Sharon's Cake Recipes


















Sharon's Cake Recipes

Pumpkin Pie Cheesecake Recipes

Ingredients
16 oz Soft Cream Cheese
3/4 c Sugar
2 Eggs
16 oz Can Pumpkin
1/2 ts Cinnamon
1/2 ts Ginger
1 (9) Graham cracker pie crust
1 Egg yolk

Directions
Mix 2-8oz. Soft cream cheese, 3/4 C. sugar & 2 eggs, beat till smooth. Add 16 oz. C. pumpkin, 1/2 t. Ginger & 1 1/2 t. cinnamon. Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool & put in Refrigerator for a few hours to firm. (The reason for the 5 minute bake on the pie crust is so it won't get soggy)..
Sharon

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Cinnamon Apple Cake Recipe
Makes 24 Sm. pieces

Ingredients
4 c ciced apples
2 c sugar
1/2 c vegetable oil
2 eggs
2 ts vanilla
1 c pecans, chopped
2 c all-purpose flour
2 ts soda
2 ts cinnamon
1 ts salt

Directions
Toss apples and sugar. Add oil. mix and add nuts. Add eggs and vanilla. In a seperate bowl, sift together flour, soda, cinnamon and salt and pour into other ingredients. Pour into a 9 x 13 baking pan. Bake 350 degrees for 1 hour. Cool and frost.
Sharon

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Blueberry Crumb Cake Recipe

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1-1/2 cups blueberries, fresh or thawed

Crumb topping:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup all purpose flour
1/4 cup butter

Directions
Mix together all dry ingredients for crumb topping. Cut in butter to form coarse crumbs and set aside. Prepare cake by sifting together flour, baking powder and salt. Cream butter and gradually beat in sugar. Add egg and milk and beat until smooth. Add dry ingredients and mix. Fold in blueberries lightly. Spread batter in greased 9 inch square baking pan. Sprinkle evenly with crumb mixture. Bake at 375 degrees for 40-45 minutes.
Sharon

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Brown Sugar Pecan Pound Cake Recipe

Ingredients
1 lb. dark brown sugar
1 c. granulated sugar
1 1/2 c. butter, softened (3 sticks)
5 lg. eggs
3 c. flour
1 tsp. baking powder
1 c. milk
2 tsp. vanilla
1 c. chopped pecans, lightly toasted

Directions
Beat butter and sugar until fluffy. Add eggs. Sift together flour and baking powder, and add to batter alternately with milk. Add vanilla and pecans, stirring gently. Do not overbeat. Bake in greased and floured tube pan (not bundt pan) for 90 minutes at 325 degrees. Can be eaten plain or spread with icing.
Sharon

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Cake Mix Oatmeal Cookies Recipe

Ingredients
1 box yellow cake mix (2 layer)
2 c. quick cooking oats, uncooked
1 c. sugar
1 c. vegetable oil
2 lg. eggs
1 c. chopped nut or 1/2 c. nuts and 1/2 c. raisins
1-1/2 tsp. vanilla extract

Directions
Combine cake mix, oats and sugar in a large bowl. In a separate bowl, combine oil and eggs and mix well. Add to dry ingredients, stirring well. Stir in nuts, raisins and vanilla. Drop dough by rounded teaspoons, 2-inches apart onto greased baking sheet. Bake at 350? for 10 minutes or until lightly browned.
Sharon

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Caramel Pudding Cake Recipe

Ingredients
1/2 c. butter or margarine, softened
1/2 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. brown sugar, packed
2 c. cold water

Directions
In a mixing bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture with milk, Stir until smooth. Spread in a greased 8-inch square baking pan. Combine brown sugar and cold water; pour over batter. Bake at 350 degrees for 40 minutes or until golden brown. Serve warm.
Makes 9 servings.
Sharon










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