Friday, February 5, 2016

Mom's Butter Cake recipe! Top it with her Butter Cream Icing and Coconut!

Bunt Pan or

I remember as though it were yesterday when my Mom would make this cake.  She called it a Dripping Pan Cake or Butter Cake.  Soft, moist and so flavorful.  She would cut it in easy to eat pieces.  You would have to use a fork to eat it because it was super tender and moist.  Sometimes she would add cherries and walnuts in it! 

Dripping pan, is approx. 13 x9 or a bit larger aluminum pan.

The below recipe was her basic recipe but sometimes she would add maraschino cherries and walnuts to it and of course her very own butter cream icing. Note:  She would sprinkle some flour on the cherries before she added them.  I think that was to make sure they would stay in the middle of the cake instead of them going to the bottom.

                                                         Dripping Pan or 13x9 in pan

2/3 cup softened butter
1 3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3 cups unsifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
1/2 bottle drained maraschino cherries (whole or cut in half pieces) reserving some liquid for icing
1/2 cup chopped walnuts
1 cup or more unsweetened coconut for topping 

Cream butter, sugar, eggs and vanilla on high speed until fluffy.  Add dry ingredients slowly alternating with milk and cherry juice .  Start and end with dry ingredients.  Mix on low speed.  With a large spoon add walnuts and cherries. In that order making sure to add cherries last.  (some of the cherries may be broken) That is OK.   Reserve a few cherries for garnish.

 Grease well and flour a bunt pan or a 13x9 inch baking pan.  Bake 350 degrees  40 to 45 minutes in 13 x9 in pan. Test with toothpick in center for doneness.  Depending on your oven it can take a little more.  Do not overbake. 


1 box confectionery sugar (10 x)
1 tsp. vanilla
1/2 cup butter softened
a few T reserved cherry juice for color (optional)
Lots of coconut

In a large bowl place softened butter and vanilla, add sifted sugar and slowly add milk and cherry juice a little at a time until desired consistency.  Spread on cooled cake. Top with coconut and additional chopped walnuts if desired.

Happy Baking from my kitchen to yours,


All recipes and their respective images are the sole property of I Like to Bake and Cook2014, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms


Thursday, February 4, 2016

"Surprise" Cake! Delicant and Delicious!

"Surprise: him or her with this delicious creamed topped cake and they'll think you spent the day baking or even maybe even think you had bought it at a bakery.

This recipe is one that I have made in many variations. It's my original recipe and I just change the topping and add in's to my mood of the day.  All it requires is a bit of imagination and we all have that I am sure. Follow the below instructions and it will definitely be a hit!!! xo

  As in my original post of this cake, you must start with one 9" round cake.

Note:  I always have one in the freezer for a just in case quick dessert.  You may either use a box mix or a scratch cake.  Today mine is from scratch (one in the freezer). It's a strawberry banana cake.  You can use any cake flavor  that you like.

Note:  You can make this easy recipe in a 13 x9 inch pan and top with topping too! but it looks really pretty when you make it in a round cake and quite honestly I think it looks as though it was done by a professional. 

There are several steps(really easy ones) to make this or any cake you want your cake to be.

1st.  baked 9" inch round cake (box or scratch)  Mix will make two (freeze one for another time)

2nd. topping of sort (hot fudge, strawberry jam, sliced fruit)

3rd. any instant pudding, 1 1/4 cup milk and 1/3 cup softened cream cheese, and 1/2 container cool whip(Whisk together until thickened slightly)

 4th remainder of cool whip

Top with any or all of these add-ons. 

1/4 cup toasted coconut, chocolate chips, chopped nuts, or anything you may like.
Garnish with a drizzle of warmed slightly (microwave) any jam. I use a small spoon to drizzle

Note:  I have used a Box Mix and it has worked fine.  Quick dessert and it is so yummy!

Warm jam slightly to easily spread on cake

9/17/13 updated 2/13/14

Wednesday, February 3, 2016

Chocolate- Peanut Butter Pudding

Best Chocolate/Peanut Butter Pudding and it was so easy to make. Fabulous!!!

I came across this recipe several months ago and it has been in the back on my mind to make it.  I did know that once I prepared it I was going to eat some and that it wouldn't even be cooled before I had to eat a dish.

   One of the reasons I wanted to try this recipe was that we love chocolate pie and I felt that the last time I made a chocolate pie the pudding was too rich. Everyone likes a huge slice if they are chocolate lovers but in my opinion I could only eat a small piece.  So going from there this recipe looked more of what I was trying to accomplish.  Chocolatey, hint of peanut butter, smooth, creamy a pudding that was just what I was searching for.

  I'm thinking a chocolate pie would be a great suggestion to use this recipe.


From my kitchen to yours,


Super easy, try some sliced bananas on top after cooling if you like :).

1/3 cup granulated sugar
2 T cornstarch
2 T Dutch processed cocoa(I used Nestle but Hershey cocoa is good too)
1 and 1/2 cups 1 % milk
1/2 cup light cream(I used half and half)
2 ounces milk chocolate finely chopped(2 oz. milk choc. grated candy bar) 
1/4 cup creamy peanut butter
1 T chopped unsalted dry roasted peanuts

Combine sugar, cornstarch, and cocoa in medium sauce pan; stir with whisk.  Whisk in milk and cream.  Bring to a boil over medium-high heat.  Cook 1 minute or until thick and bubbly.  Remove from heat.  Add chocolate and peanut butter, stirring until smooth.  Spoon about 1/3 cup pudding into 6 bowls top with 1/2 tsp. peanuts.  Cool in frige.


Tuesday, February 2, 2016

Bruschetta Mozzarella Chicken Bake

This recipe was on the back of a Stove Top stuffing box lol so I thought it would be a good way to start cleaning out my pantry.  I can't believe I'm actually making a recipe from the back of a box.  I don't remember doing anything like this before.  Well there is always a first time and this proved to be a good recipe. :) Enjoy!

It was really good but I skimped on the mozzarella cause I don't care for it but you cheese lovers add the amount the recipe says.

You who know me well know that I try to clean out my pantry  come January every year and sometimes in July too!  A good way to check for expiration dates and also to use what you have in it to make something with the ingredients you have on hand.

Today's meal really was tasty and it was perfect since I did have all the ingredients right in the pantry and it fit the recipe on the box. lol

The only thing I would do different with this recipe is salt and pepper the chicken before I added it to the casserole and also cover the casserole after 15 minutes of baking. I was concerned it would be too dry. It was perfect!

Hubby and I really enjoyed it and it really went well with the Boston Bibb lettuce salad I made.  Simple, easy to make and a good meal for weekend or quick work night easy meal since it only takes 30 to 45 minutes to bake.

I topped the casserole with a little grated Italian cheese.

1 can(15 oz.) diced petite tomatoes juice and all
1 pkg. (6 oz.) Stove top stuffing mix for Chicken
1/2 cup water
2 cloves minced garlic
1 1/2 lb. boneless chicken breast cut in bit size pieces
sprinkle salt and pepper
1 tsp. dried basil
1 cup shredded mozzarella cheese
Optional:  garnish with Italian grating cheese if desired

Heat oven to 400 degrees
Mix tomatoes, stuffing mix, water and garlic just until moistened

Spray bottom and sides of a 9 x13 in baking dish.  Layer chicken, basil and mozzarella.

Top with stuffing.  Bake 30 minutes or more depending on oven temperature.

Serve with a side salad.

Monday, February 1, 2016

Strawberry/ Blueberry Cobbler like Mom would make!

This berry cobbler has been one of the if not the most viewed post on my blog.  Thank you!

Holidays are busy for everyone and although I do lots of cookie baking,  on Christmas Day this year I am making a berry cobbler.

  You can do this with any berries that you may like.  I have lots of frozen berries (strawberries, blueberries and raspberries so I am going to follow this recipe below and use all that I have to make something light(just might hit the spot and add some vanilla ice cream to warmed cobbler if you desire).

  I am going to thaw my berries before I mix them.  I have seen frozen peaches, blueberries and strawberries etc. in the frozen food section of the grocery store so if you can't find fresh  use thawed frozen berries...Yum 

Follow the below instructions.  Happy Baking and Merry Christmas and Happy Holidays to all.

From my kitchen to yours,

To Date the most popular blog post!!!

Patriotic to the RED, WHITE and BLUE!

While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try.  Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers.  Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top.  Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.


Happy Baking from my kitchen to yours,



Strawberry/Blueberry Cobbler   (Sue Zemanick’s)

2 pints strawberries hulled and quartered
1 pint blueberries
1 cup sugar divided
1 tablespoon cornstarch
¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 egg
¼ cup milk
½ tsp. vanilla extract
6 tablespoons butter, melted

Heat oven to 375 degrees.

In a bowl, combine all berries, 1/3 cup  plus 2 tsp. sugar and 1 T cornstarch.  Let sit for 10 minutes.

In another bowl, mix flour, ½ cup sugar, baking powder and salt.  In a 3rd bowl, stir egg, milk, vanilla and butter.  Add dry ingredients.  Stir well.

Place six, 6 oz. ramekins on a baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.  Bake 25 to 30 minutes until tops are golden brown.  Cool 5 minutes and serve.

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.