Eclair Cake

I changed my original recipe for the eclair cake to make sure I had double the amount of  pudding.  We enjoy lots of creamy pudding as an actual eclair would have.

 The original recipe has less pudding but everything else is the same.  Who doesn’t love lots of creamy pudding?

It seems over the years short cuts have been taken to make a dessert quicker and easier.

The crust is made the way cream puffs or eclairs have always been made for the exception that this recipe is made in a 13x9 in. pan.

I did take a short cut by using instant pudding which I really didn't want to but today wasn't the day to make the from scratch pudding.(I will do it but not today).  I do feel it would be better using homemade pudding. IMO

Here we go!

Bottom eclair crust

1 stick butter
1 cup water
1 cup flour
4 eggs

Preheat oven to 400 degrees.  Slightly Grease your pan(I used a 13"x 9"glass baking dish).  Just ever so slightly....I used a light spray.

In a saucepan combine butter and water. Bring to a boil.  Remove from heat and with a large spoon stir in flour until it thickens.  It will work away from the side of the pan.  Using a hand mixer add eggs one at at time until all are blended. 

#2

#1

The mixture will be somewhat gooey but I thought easy to spread.

Add mixture to baking pan using a large spatula and spread around the pan trying to get some up the sides.  Bake in 400 degree oven for 25 to 30 minutes.  Please Note:  Watch oven carefully, mine was baked to a golden brown in 20 minutes.  

Remove from oven and allow to cool completely.

Note:  I doubled the instant pudding for a double thick amount of pudding.

Eclair cream

2-5.1 oz.package real vanilla instant pudding
4 cups milk
1-8 oz. softened cream cheese
8 oz. cool whip

Chocolate syrup( drizzle or more)lol

In a large bowl make pudding and allow to thicken in refrigerator.  Once thickened beat in slowly softened cream cheese and 4 oz. cool whip.  Refrigerate until crust is completely cooled.

Once crust has cooled top with pudding cream cheese cool whip mixture.  Top with remainder of cool whip and drizzle with Hershey syrup or you can shave a Hershey bar and top the mixture with the shavings.

Enjoy!

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Dulce de Leche Cream cake

After finally going through all my recipes that I have saved over the years I decided it was time to get to making some new recipes to share.  I taste test them all! so if you see it you can be assured I ate it and most likely liked it.  Hubby taste tests too!!!

Enjoy!  This ones a keeper.

1- white or yellow cake mix made according to directions
1-14 oz.Sweetened condensed milk
1/3 cup caramel ice cream topping
2 cups heavy cream
1/4 cup powdered sugar
1 tsp. vanilla extract
1/3 cup toasted almonds.

Bake cake mix according to directions in a 13 x9 inch pan.  Cool completely. Note:  I made a few holes in cake while warm with the end of a rounded cheese spreader so as to have some of the caramel cream seep into the cake.

Place sweetened condensed milk in a microwave safe bowl and microwave on medium power , stirring halfway through for 4 minutes.  Reduce heat to medium low power and microwave stirring every few minutes for 16 to 24 minutes or until thick and light caramel color.  Stir in caramel topping.  Cool for 15 minutes. Spread eveningly over cake.  Cool completely.

Beat cream on high speed with powdered sugar and vanilla until soft peaks form.  Spoon over cooled cake, sprinkle with almonds and refrigerate for several hours.  Refrigerate leftovers.

adapted from Meals.com

Angel food cake dessert

Want an easy dessert?

I box Angel food cake box mix. 

Bake according to directions.

Cool completely.  Remove from pan

Topping

1 -4 oz. package chocolate instant pudding ( you can use larger package)

2 to 3 cups milk

Whisk until starts to thicken.  Refrigerate for at least an hour.

***Note I like the pudding to be a little thinner for this dessert 

Optional:  Fresh crushed strawberries or any other berries of choice

Real whipped cream or cool whip

Lemon Ricotta cake

Hi everyone:

This is an easy from scratch cake to make and very similar to one my grandmother and mom made for the exception of the pan size and they used less sugar and only egg yolks.

I have made my family recipe before but thought it was time to try another person's recipe. 

Both hubby and I really enjoyed it.




I  used a 9” springform pan.

Basic ingredients plus whole milk ricotta.

Ingredients

• ¾ cup butter, softened ( 1 stick plus 1/2 of a stick)
• 1 ½ cups sugar
• 15 ounces whole milk ricotta cheese
• 3 large eggs(room temperature)
• 1 teaspoon vanilla
• 1 large lemon, zested and juiced
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups flour
• powdered sugar for dusting top of cake (optional) 

Directions: 

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside. 
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. 
• Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients. 
• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean. 
• Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

You can also serve a slice with a little whipping cream on the side.

***Note:  Use caution when baking.  Make sure when you put toothpick in center it comes out clean.  I was fooled and although I did it twice the center was slightly wet when I cut it.

Also completely cool before slicing.

Enjoy!

Adapted from The Italian kitchen

Strawberry Bread

New recipe!  Yummy!

Strawberries were on sale so it’s fresh strawberry bread.

Not too sweet just perfect!

I cut it while still warm so I suggest waiting until completely cooled before slicing with a serrated knife as you would slice regular unsliced bread..

A little FYI:  I decided to toast a slice the next day and buttered it.  What a great breakfast food!

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract or almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder** (see notes)
• 1/4 teaspoon salt
• 2 cups diced strawberries
• 2 tablespoons all-purpose flour

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1/2 teaspoon vanilla extract or almond extract
• 1-2 tablespoons heavy cream or milk**(optional)

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve. 
Note: I did not make the glaze.I cut back on sugar and used vanilla extract.
Enjoy!

Allrecipes

Apple cinnamon bunt cake

Rainy day baking.  This recipe was found on Pinterest.  

I adapted the recipe to my liking and it is noted in the recipe in red lettering.

Note:  I prefer butter in my recipes so you will see butter was used instead of the oil.  I had the Gala apples and they sliced very nicely so they baked nicely and the cake was baked quicker than expected.

6 to 8 medium Granny Smith apples, peeled and thinly sliced(I used gala apples)

1 1/4 tablespoons granulated white sugar

1/4 teaspoon ground cinnamon

3 large eggs

1 1/2 cups white sugar 

3/4 cup vegetable or canola oil (I used melted butter)

3/4 cup unsweetened applesauce

3 teaspoons vanilla extract

1 1/2 cups all purpose flour

Topping: 2 T sugar

1/2 tsp. ground cinnamon

Heat oven to 350 degrees.  Spray a bunt or springform pan with nonstick spray.  Line bottom on pan as best with parchment paper.  I cut mine to fit.  I cut a whole in center for opening in bunt pan. Spray again.

Layer the apple slices in the same direction all around the pan until the apples are about 2/3 up the pan.  Sprinkle cinnamon and sugar over apples.

In a large mixer bowl place eggs and sugar and beat well.  Add oil(I added melted butter), applesauce and vanilla.  Beat well. Add flour and beat slowly until incorporated.

Pour batter on top of apples slowly and sprinkle with a little more cinnamon and sugar.  Tap pan to make sure batter goes around apples.

Bake approximately 1 hour and 20 minutes or until skewer comes out clean.

My cake was done in an hour.  Test yours.  All ovens are different.

Allow to cool completely before removing from pan.  I did not so mine stuck slightly.

It would be a good idea to refrigerate or leave overnight before removing from pan.

I wanted to serve mine warm with ice cream so being inpatient was not a good idea. It stuck slightly to pan.

 Note: You can easily warm a slice in your microwave if you would like it warm.

It delicious and not too sweet. Enjoy!

Olive Garden's Lemon Cream Cake! Copycat recipe

Repost  because this was soooo popular you may want to try it!



I saw this recipe posted on better recipes.com and decided it was worth a try.  We love Olive Garden's lemon cream cake and after eating some there I figured it was worth a try to make it.

Similar to Olive Garden's cake but not as dense in texture, I think this recipe is good but not perfect!  A good substitution and the Mascarpone cheese made the cream wonderful.  Light and fluffy with a nice lemon flavor. Adding the lemon butter crumbs certainly finished it nicely but I had a hard time getting the crumbs on the side.  I noticed better recipes didn't put it on the sides of the cake; a short cut I should have tried.

3/14/14

 The cake proved to be good.  My only problem was that my cake had air spots going through it and I couldn't imagine why!  The quality seemed fine and since I was putting cream on in the center I didn't think it mattered.

I made this in a rush for our lunch today so I think if I had taken a little more time to put it together it would have presented better. 

Note:  It called for 1 round cake pan and for you to cut it length wise.  I opted for a Bundt pan.  It is easy to slice.  Cool first to make sure it slices evenly.

I suggest you make it well ahead of time and allow it to set in the refrigerator for several hours before slicing for the best results.

Happy Baking from my kitchen to yours,
 

M.J.

 

1/26/13  Ingredients: 1 pkg	White Cake Mix, plus ingredients to prepare
1 pkg	Lemon Cake Mix for topping
½ cup	Sour Cream
1 tsp	Vanilla Extract
1	Lemon, juiced
1 cup	Whipping Cream
1 pkg	Mascarpone Cheese (12 0z)
1 cup	Powdered Sugar
4 Tbsp	Melted Real Butter (I used softened butter) and worked it into crumbles)

Directions:

Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan and cool the cake completely. For the lemon cream filling, mix the mascarpone, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, then mix until creamy and smooth. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.

Helpful Tips:

In my opinion, this cake tastes identical to Olive Garden's. The secret is the mascarpone cheese. NUTRITION: 544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving. Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Pasted from <http://cake.betterrecipes.com/olive-gardens-lemon-cream-cake.html?sssdmh=dm17.611164=nwbr080112=1719716793

11/18/12

Happy Baking from my kitchen to yours,