Berry Cobbler Cake

Quick and Easy Dump Cakes and More...
Author Cathy Mitchell

Walmart is selling this great cookbook.

I did not have raspberries so I used fresh strawberries, halved instead.

2 cups (1 pint) fresh or frozen berries (blueberries, blackberries and/or raspberries)
1 package (9 oz) yellow cake mix
1 teaspoon cinnamon
1 egg
1 cup water, divided
1/4 cup sugar
1 tablespoon cornstarch

Preheat oven to 375 F. Spray 9-inch square baking pan with nonstick cooking spray.

Spread berries in prepared pan. Combine cake mix and cinnamon in large bowl. Add egg and 1/4 cup water; stir until well blended. Spread batter over berries.

Combine sugar and cornstarch in same bowl. Stir in remaining 3/4 cup water until sugar mixture dissolves; pour over cake batter. Do not stir.

Bake 40 to 45 minutes or until lightly browned. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Makes 6 servings

Carrot Brownies

I found this recipe in an old Pueblo Cookbook in New Mexico. I had it for over a year until I decided to give it a try.

Very good warm topped with vanilla ice cream.

1 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped nuts

Cream the butter, sugar and vanilla. Add the eggs one at a time beating well after each addition. Mix the dry ingredients in another bowl and then incorporate to the creamed mixture.

Pour in a buttered and floured 13 x 9-inch baking pan and bake at a preheated 350 F oven for 30-40 minutes or until a toothpick comes out clean.

Irresistible Brownies

Prevention magazine

www.prevention.com

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup dark brown sugar
1 egg
1 large egg white
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 350 F. Coat 8 x 8 or 9 x 9-inch baking pan with coking spray (I buttered and floured).

Combine flour, cocoa, baking powder and salt in a large bowl.

Put sugar, oil, egg and egg white and vanilla extract in a small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20-22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place crumbs on rack and let cool completely. To serve, cut into 8 bars.

Pumpkin Bread

Dry ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Wet ingredients:

1/2 cup vegetable oil
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1/2 cup sour cream

1 cup miniature semi-sweet chocolate chips to mix in the batter

1/2 cup miniature semi-sweet chocolate chips for sprinkling on top of both loaves

Mix dry ingredients in a medium-size bowl. Combine wet ingredients in a big bowl.

Add the dry ingredients to the wet ones mixing well. Stir in chocolate chips.

Butter and flour 2 9 x 5-inch loaf pans. Divide the batter among the pans and sprinkle with the 1/2 cup chocolate chips.

Bake in a preheated 350 F for 55 to 60 minutes or until a toothpick inserted in the middle of each loaf comes out clean.

Place the baking pans in a wire rack and cool almost completely. Invert onto a platter trying not to touch the top of the loaves.

Makes 14 servings

Pumpkin Sheet Cake

Recipe by Paula Abbot

1 2/3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Mix altogether and pour into jelly roll pan.

Bake at 350 F for 20 minutes.

Frosting:

6 oz cream cheese, softened
3/4 cup softened butter
4 teaspoon milk
2 teaspoon vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake.

Pumpkin Chocolate Chip Bundt Cake

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups sugar
1 cup Canola oil
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 can (15 oz) pumpkin puree
1 cup semi-sweet miniature chocolate chips
1/2 cup chopped pecans

Combine the oil, sugar and eggs in a large bowl. Beat with an electric mixer until creamy.  Add the vanilla and pumpkin puree and mix.

In a medium bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture. Beat at low speed until thoroughly combined. Finally, add the chocolate chips and pecans.

Butter and flour a Bundt cake pan. Bake in a preheated 350 oven for 60-70 minutes.  Insert a toothpick in the cake to see if it comes out clean.

Place cake pan on a wire rack. Let rest for 5 minutes. Invert onto wire rack and cool completely.

Serve slices of cake with scoops of vanilla ice cream and caramel sauce if desired.  Butter pecan ice cream is a great choice, too.

Makes 12 slices

Chocolate Cream Cheese Stuffed Monkey Bread

Tasty. A wonderful Facebook page.

2 (16 oz) containers of biscuit dough (16 big biscuits total)
8-12 oz cream cheese
Chocolate chips (we use dark chocolate)


1 cup white sugar
2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup walnuts (optional)

Preheat oven to 350 F (175 C)

Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place 1 cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.

In 1 gallon plastic bag combine 1 cup white sugar and 2 teaspoon cinnamon. Add 6-8 dough balls to the bag; seal the bag and shake until well-coated. Repeat for the remainder of the  stuffed dough pieces. In a microwave-safe bowl, add 1 cup brown sugar and 1/2 cup butter. Microwave on High for 70 seconds-stopping halfway to stir. Remove from microwave and stir until it has a caramel consistency. Repeat with remaining walnuts, dough and glaze.

Bake in preheated oven 30-35 minutes. Remove from the oven and turn upside-down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread). Lift off the Bundt pan, pull apart and enjoy.

Simple Peach Cobbler Dump Cake

The Slow-Roasted Italian

www.theslowroasteditalian.com

1/2 cup butter, unsalted
1 1/2 cups sugar, divided
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
1 tablespoon pure vanilla
1 (29 oz) can sliced peaches in juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg

350 F. Butter 13 x 9 x 2 or 2 8 x 9 baking pan (s). set aside.
melt butter in microwave. Add 1 cup sugar. Mix flour, baking powder, salt and whisk to combine. Add milk and vanilla. Whisk until combined. Pour batter into prepared dish. Spoon peaches over top of batter, even around the pan. Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg. Whisk to combine. Pour juice over peaches. Bake for 55-60 minutes or until golden brown.

Makes 12 servings

Pecan Pie Muffins

1 cup chopped pecans
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted

Combine first 3 ingredients in a large bowl. Make a well in center of mixture. Beat eggs until foamy. Stir together eggs and bitter; add to dry ingredients stirring until moistened.
Place foil baking cups in muffin pan. Spoon batter into cups 2/3 full.
Bake in a preheated 350 oven for 20-25 minutes or until done. Remove from pans immediately. Cool on wire rack. Best served warm.

Makes 8 muffins

Fudge Brownie PIe

101 Homestyle Favorites, Gooseberry Patch

www.gooseberrypatch.com

1 cup sugar
1/2 cup margarine or butter, melted
2 eggs, beaten
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Garnish:

Vanilla ice cream (we used mint chocolate chip ice cream and chocolate syrup for drizzling)

Bear sugar and margarine or butter together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9" pie plate; bake at 350 degrees for 25-30 minutes ( I did 25).
Cut into wedges; top with scoops of ice cream.

Serves 6-8


                                                                                                 Flo Burtnett
                                                                           
                                                                                                 Gage, Oklahoma

Cristina's Tres Leches Cake

Cake:

5 eggs, separated
3/4 cup granulated sugar
1/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder or 3/4 teaspoon for high altitude
1/3 cup whole milk
1 teaspoon vanilla extract

Mixture of Milks:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy whipping cream

Garnishes:

1 cup heavy cream, whipped with 1 tablespoon powdered sugar until stiff
Canned fruit like peaches and/or mandarin oranges
Fresh fruit like assorted berries
Sweetened flaked coconut

Cake:

Butter and flour a 13 x 9 x 2-inch baking pan. Set aside.

Beat the egg yolks for a couple of minutes using an electric mixer on low speed. Add 3/4 cup sugar and beat until sugar dissolves. Stir in the vanilla.

Using clean beaters, beat the egg whites in another bowl adding the 1/4 cup sugar and beat until stiff peaks form. Set aside.

To the egg yolk mixture, add the flour in two parts alternating with the milk and beating on low speed just until combined. Do not overbeat.

Using a rubber spatula, stir in the egg whites in two parts folding into the batter carefully. Do not stir. The batter should be fluffy and airy.

Pour this mixture in the prepared baking pan. Spread evenly.

Bake in a preheated 350 F for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately poke the entire surface of the cake with a fork.

While the cake is baking you have mixed the milks well in a big bowl. Pour the milk into the whole cake using a ladle. Make sure that all the cake gets the milk mixture.

Let the cake cool down on the counter. Cover with aluminum foil or plastic wrap and refrigerate overnight.

The next day, beat 1 cup whipping cream with 1 tablespoon powdered sugar until firm.

Frost the entire surface of the cake using an offset spatula. Garnish as desired.

Makes 12 servings

Apple Blondies

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons butter, softened
3/4 cup packed light brown sugar
1 Granny Smith apple, peeled and chopped
1 teaspoon vanilla extract
2 eggs
1/3 cup pecans, chopped

Butter and flour a 9 x 9-inch square baking pan.

Cream the butter with the sugar, vanilla and eggs until creamy and fluffy.

In another bowl, combine the flour, salt and baking powder. Add these ingredients to the butter mixture. and Combine on low speed. Add the pecans and apples and mix with a wooden spoon. Pour the mixture into the baking pan spreading evenly.

Bake in a preheated 350 F and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Place the baking pan in a wire rack to cool for several minutes.

Makes 6-8 servings

Christmas Chocolate Bread

1/2 cup butter
1 1/4 cups sugar
1/3 cup buttermilk
2 eggs
1/2 cup applesauce
1/3 cup unsweetened cocoa
1 1/2 cups sifted all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts or pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 tablespoon milk
1/8 teaspoon vanilla

Garnish:

Sprinkles

Beat the butter and sugar until creamy. Add the applesauce and mix well. Stir in the eggs and beat one at a time. Add the buttermilk and vanilla extract and combine.

Mix the dry ingredients in a medium bowl. Add the dry ingredients to the wet ingredients and combine well using the hand mixer at low speed for a few minutes. Finally, add the chocolate chips and nuts and combine.

Butter and flour a 9 x 5 loaf pan. Pour the batter in the pan and bake in a preheated 350 F oven. Bake for 1 hour and 5 minutes approximately. At minute 45, cover with a piece of aluminum foil sprayed with nonstick spray.

The bread is ready when a toothpick that has been inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes. Invert on a wire rack and cool completely.

Mix the glaze ingredients. Drizzle over the bread. Garnish with the sprinkles.

Makes 8 slices

Sopapillas

Angie Baker

www.allrecipes.com

Sopapillas are a fried pastry that originated in New Mexico some 200 years ago. They are popular in Hispanic culture and can be eaten either salty or sweet.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir in flour, baking flour, salt and shortening. Stir in water. Mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep fryer until 375 F (190 C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Makes 24

Note: The dough has to be rolled out thin in order to puff up properly. I learned this the hard way.

Blonde Brownies

Recipe by Jane Cleghorn

This recipe comes from a Relief Society Cookbook that her mom gave Jane in 1972.

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups brown sugar
3 eggs
1 cup chocolate chips


Melt butter in large in large saucepan. Blend in brown sugar. Cool slightly. Beat in eggs one at a time. Add flour, baking powder and salt. Mix in chocolate chips. Spread in a greased (Pam) 15 x 10 pan or use a 9 x 13-inch pan.

Bake at 350 f for 25-30 minutes depending on your oven. It will only take 20-15 minutes in a 15 x 10 pan but it will take 25-35 minutes in a 13 x 9-inch baking pan. The softness comes from not overbaking.

Randy's Favorite Rhubarb Cake

1/2 cup butter softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped rhubarb

Topping:

1 -1 1/2 cups shredded coconut
2 teaspoons cinnamon
1 cup granulated sugar
1 cup chopped walnuts or pecans

In a large mixing bowl, cream butter with brown sugar and vanilla until the mixture is well blended and fluffy.
Add the egg and beat into the sugar mixture.

In a large bowl, sift the dry ingredients. Combine the milk with the lemon juice and let it rest for 10 minutes.
Add it alternately with the flour mixture to the creamed mixture beginning and ending with the dry ingredients. Beat after each addition just enough to blend.

Gently fold the rhubarb into the batter. Spoon into greased and floured 9 x 13 x 2-inch baking pan spreading evenly.

In a small bowl, mix the topping ingredients together and sprinkle evenly over the top of the cake.

Bake in a preheated 350 F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 25 minutes. Then, cut into squares and serve warm with whipped cream.

Note: If the coconut browns to quickly, cover with a piece of aluminum foil.

Chocolate Pudding Cake

Family Circle, Family Favorite Recipes
www.familycircle.com

1 cup all-purpose flour
3/4 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts (3 ounces)
3/4  cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup hot water
1/2 cup chocolate syrup

Whipped cream, vanilla ice milk or vanilla ice cream

Heat oven to 350. Coat and 8 x 8 x 2-inch square baking pan with non-stick cooking spray.

Mix together flour, sugar, salt, baking powder, cocoa and walnuts in a large bowl.  Stir in milk, butter and vanilla until blended. Scrape batter into prepared pan.

Stir together hot water and syrup in a small bowl. Pour over cake batter.

Bake in heated 350 oven 35 minutes until cake is done and pudding bubbles up on sides. Cool pudding cake in its pan on a wire rack 20 minutes. Cut into squares. Serve warm or at room temperature. Spoon extra syrup over cake and serve with whipped cream, ice cream milk or vanilla ice cream.

Note: I doubled the amount of cocoa powder for a more chocolaty cake. If not doubling, add 1/2 cup milk chocolate chips to the batter before baking.

I served it with peppermint ice cream and drizzle with more chocolate syrup for garnish.


Makes 8 servings

Chocolate Chips Elvis Pancakes

Taste of Home Magazine
www.tasteofhome.com

1 1/4 cups all-purpose flour
2 tablespoons brown sugar
1 egg, beaten
1 cup buttermilk
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup peanut butter
1/2 cup chopped bananas
1/2 cup semi-sweet chocolate chips

Mix the dry ingredients in a bowl. In a different bowl, mix the wet ingredients and then add the dry to the wet and stir to combine. Stir in the bananas and chocolate chips.

Cook on  a hot griddle according to manufacturer's directions using 1/4 cupful of batter.

Chocolate Cupcakes

I found this recipe in a cookbook called All You. I am pretty sure it was a compilation of some recipes published in the All You Magazine.

I would use some cream cheese frosting on top of each cupcake.

www.allyou.com

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Do not use dark cocoa)
4 tablespoons butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup buttermilk
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips (I used a total 1/3 cup regular semi-sweet chocolate chips and milk chocolate chips combined)

Mix the dry ingredients except the sugar and set aside.

In another bowl, cream sugar, butter and vanilla until creamy. Add egg yolks, one at a time beating after each addition. Combine both mixtures alternating with the buttermilk.

Beat the egg whites until stiff. Fold in the egg whites into the batter without beating. Finally, add the chocolate chips.

Line 12-14 muffin cups with paper cups. Fill up the cups 1/2 way.

Bake at 350 for 15-10 minutes or until a toothpick inserted comes out clean. Remove from the muffin pan and cool on the wire racks.

Once the muffins are completely cooled. frost with cream cheese frosting. You can garnish with miniature chocolate chips.

Makes 12-14 cupcakes

Strawberry Pie

www.allrecipes.com

Special thanks to Joyce Anderson who made this pie and shared the recipe with me.

1 (9-inch) pastry shell, unbaked
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 oz) package strawberry gelatin
4 cups sliced fresh strawberries

Line unpricked pastry shell with a double-thickness of heavy -duty foil. Bake at 450 F for 8 minutes. Remove foil, Bake 5 minutes longer. Cool on a wire rack.

In a saucepan combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.


Makes 6-8 servings