Recipes
Our collection of Dessert recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
~ Cakes ~
Chinese Ginger Cake
Cranberry Cheesecake
Danish Coffee Cake *New*
Deep, Dark Chocolate Cake
Folger's Cinnamon Surprise
Ginger Spice Cake
Key Lime and Coconut Cake
Lemon Drop Cake
Mint Fudge Cake
Mint Julep Cake
My Grandmother's Favorite German Apple Cake
Peach Upside Down Cake
Pumpkin Cupcakes
Rhubarb Cake
Three Milk Cake (Pastel Tres Leches)
Chinese Ginger Cake
Cranberry Cheesecake
Danish Coffee Cake *New*
Deep, Dark Chocolate Cake
Folger's Cinnamon Surprise
Ginger Spice Cake
Key Lime and Coconut Cake
Lemon Drop Cake
Mint Fudge Cake
Mint Julep Cake
My Grandmother's Favorite German Apple Cake
Peach Upside Down Cake
Pumpkin Cupcakes
Rhubarb Cake
Three Milk Cake (Pastel Tres Leches)
~ Cakes ~
(Ginger has been used as an aphrodisiac in Asia and India for centuries.)
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, firmly packed
1 tbsp chopped candied ginger, or preserved ginger (you can find this in most Oriental markets)
2 large eggs
1/4 cup molasses
3/4 cup milk
Preheat oven to 350 degrees. Grease a 10" Bundt pan, dust with flour, tapping out the excess.
Mix together flour, baking powder, ginger, cinnamon, baking soda and salt.
Beat together butter, brown sugar and candied ginger at med. Speed, until blended. Beat in eggs and molasses until light and fluffy.
At low speed, alternately beat flour mixture and milk into the butter mixer, just until blended. Spoon the batter into the prepared pan, smooth top.
Bake 45 minutes (or until a toothpick inserted in the center comes out clean). Transfer pan to a wire rack, cool 5 minutes. Turn cake out onto rack to cool completely.
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar, firmly packed
1 tbsp chopped candied ginger, or preserved ginger (you can find this in most Oriental markets)
2 large eggs
1/4 cup molasses
3/4 cup milk
Preheat oven to 350 degrees. Grease a 10" Bundt pan, dust with flour, tapping out the excess.
Mix together flour, baking powder, ginger, cinnamon, baking soda and salt.
Beat together butter, brown sugar and candied ginger at med. Speed, until blended. Beat in eggs and molasses until light and fluffy.
At low speed, alternately beat flour mixture and milk into the butter mixer, just until blended. Spoon the batter into the prepared pan, smooth top.
Bake 45 minutes (or until a toothpick inserted in the center comes out clean). Transfer pan to a wire rack, cool 5 minutes. Turn cake out onto rack to cool completely.
Crust:
1 1/4 cups All-Purpose flour
1/3 cup sugar
1/4 teaspoon soda
1/2 cup margarine or butter
1/3 cup chopped walnuts
Filling:
16 oz can whole berry cranberry sauce
2 tablespoons grated orange peel
Topping:
8 oz pkg cream cheese, softened
1/3-cup sugar
1-teaspoon vanilla
2 eggs
Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar and soda. Using pastry blender or fork, cut in margarine until particles are the size of small peas. Stir in walnuts. Press crumb mixture in bottom of 9 inch greased springform pan or square pan. In small bowl, combine filling ingredients, spread over crumb mixture.
In another small bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating until well combined. Pour over cranberry mixture. Bake at 350 degrees for 35 to 45 minutes or until set and light golden brown.
Cool; refrigerate several hours before serving. 9-12 servings
1 1/4 cups All-Purpose flour
1/3 cup sugar
1/4 teaspoon soda
1/2 cup margarine or butter
1/3 cup chopped walnuts
Filling:
16 oz can whole berry cranberry sauce
2 tablespoons grated orange peel
Topping:
8 oz pkg cream cheese, softened
1/3-cup sugar
1-teaspoon vanilla
2 eggs
Heat oven to 350 degrees F. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar and soda. Using pastry blender or fork, cut in margarine until particles are the size of small peas. Stir in walnuts. Press crumb mixture in bottom of 9 inch greased springform pan or square pan. In small bowl, combine filling ingredients, spread over crumb mixture.
In another small bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating until well combined. Pour over cranberry mixture. Bake at 350 degrees for 35 to 45 minutes or until set and light golden brown.
Cool; refrigerate several hours before serving. 9-12 servings
Submitted by KL
1 cup (8 ounces) dairy sour cream
2 eggs
1/2 teaspoon soda
1 cup granulated sugar
1 1/2 cup flour
1 teaspoon baking powder
Topping:
1 cup brown sugar, packed
6 tablespoons flour
4 tablespoons (1/2 stick) butter
Pecans-optional
Beat eggs, gradually add sugar. Turn beater to slow speed and add sour cream, blending well. Fold in dry ingredients (pecans optional). Pour mixture into an ungreased 9-inch springform pan or a greased 9-inch baking dish. Combine topping ingredients and sprinkle on top of unbaked mixture. Bake at 350 degrees F, for 50 minutes. If desired, glaze top with a powdered sugar and hot water mixture.
1 cup (8 ounces) dairy sour cream
2 eggs
1/2 teaspoon soda
1 cup granulated sugar
1 1/2 cup flour
1 teaspoon baking powder
Topping:
1 cup brown sugar, packed
6 tablespoons flour
4 tablespoons (1/2 stick) butter
Pecans-optional
Beat eggs, gradually add sugar. Turn beater to slow speed and add sour cream, blending well. Fold in dry ingredients (pecans optional). Pour mixture into an ungreased 9-inch springform pan or a greased 9-inch baking dish. Combine topping ingredients and sprinkle on top of unbaked mixture. Bake at 350 degrees F, for 50 minutes. If desired, glaze top with a powdered sugar and hot water mixture.
1 3/4 cups unsifted all-purpose flour
2 cups of sugar
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup of boiling water
1) Combine dry ingredients in large mixing bowl.
2) Add remaining ingredients except boiling water; beat at medium speed 2 minutes.
3) Remove from mixer; stir in boiling water (batter will be thin)
4) Pour into two greased and floured 9-inch or three 8-inch layer pans or one 13-inchx9-inch pan.
5) Bake at 350° for 30 to 35 minutes for layers. 35 to 40 minutes for 13-inchx9-inch, or until cake tester (inserted in center) comes out clean.
6) Cool 10 minutes on rack.
7) Remove from pans; cool completely.
8) Top with your favorite frosting.
2 cups of sugar
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup of boiling water
1) Combine dry ingredients in large mixing bowl.
2) Add remaining ingredients except boiling water; beat at medium speed 2 minutes.
3) Remove from mixer; stir in boiling water (batter will be thin)
4) Pour into two greased and floured 9-inch or three 8-inch layer pans or one 13-inchx9-inch pan.
5) Bake at 350° for 30 to 35 minutes for layers. 35 to 40 minutes for 13-inchx9-inch, or until cake tester (inserted in center) comes out clean.
6) Cool 10 minutes on rack.
7) Remove from pans; cool completely.
8) Top with your favorite frosting.
Submitted by KittyLynne
3 cups brewed Folger's Coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
Whipped cream
Shredded orange peel (optional)
Prepare coffee as directed on can/package. In a saucepan, combine hot coffee, sugar and spices. Cover; bring to boiling. Remve from heat and let stand about 5 minutes covered. Strain. Then pour into cups; top each with whipped cream. Add orange peel if desired. Serve with cinnamon stick stirrers. Makes 4 to 6 servings.
3 cups brewed Folger's Coffee
3 tablespoons sugar
8 whole cloves
3 inches stick cinnamon
Whipped cream
Shredded orange peel (optional)
Prepare coffee as directed on can/package. In a saucepan, combine hot coffee, sugar and spices. Cover; bring to boiling. Remve from heat and let stand about 5 minutes covered. Strain. Then pour into cups; top each with whipped cream. Add orange peel if desired. Serve with cinnamon stick stirrers. Makes 4 to 6 servings.
(Ancient Egyptians offered honey to Min, the God of Fertility.)
1 1/4 cup honey (or corn syrup)
1/4 c brown sugar, firmly packed
1/2 cup (1 stick) margarine or butter
3 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
grated rind of 1 lemon
grated rind of 1 orange
1/2 cup finely minced candied orange rind
1/2 cup milk
For garnish:
40 blanched or toasted almonds, split
20 candied cherries, split
Preheat oven to 350 degrees. Lightly grease a 13" x 9" pan.
In a heavy-bottomed saucepan, combine honey, brown sugar and butter. Over low heat, cook until the butter is melted and mixture is lukewarm. Stir to combine ingredients. Remove pan from heat; set aside.
In large bowl combine flour, baking powder and spices, stir in the freshly grated rinds and the candied rinds. With fork, stir in the milk. Add the honey mixture. Mix until a smooth batter forms.
Poor the batter into the prepared pan. Use a spatula to smooth the top, then arrange the almonds and cherries on top in a decorative pattern.
Bake for 45 minutes (or until a toothpick inserted in the center comes out clean).
Transfer pan to a rack, cool cake in pan. Cut into 20 or so squares and serve.
1 1/4 cup honey (or corn syrup)
1/4 c brown sugar, firmly packed
1/2 cup (1 stick) margarine or butter
3 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
grated rind of 1 lemon
grated rind of 1 orange
1/2 cup finely minced candied orange rind
1/2 cup milk
For garnish:
40 blanched or toasted almonds, split
20 candied cherries, split
Preheat oven to 350 degrees. Lightly grease a 13" x 9" pan.
In a heavy-bottomed saucepan, combine honey, brown sugar and butter. Over low heat, cook until the butter is melted and mixture is lukewarm. Stir to combine ingredients. Remove pan from heat; set aside.
In large bowl combine flour, baking powder and spices, stir in the freshly grated rinds and the candied rinds. With fork, stir in the milk. Add the honey mixture. Mix until a smooth batter forms.
Poor the batter into the prepared pan. Use a spatula to smooth the top, then arrange the almonds and cherries on top in a decorative pattern.
Bake for 45 minutes (or until a toothpick inserted in the center comes out clean).
Transfer pan to a rack, cool cake in pan. Cut into 20 or so squares and serve.
Submitted by KS
1 box white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
1 box white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Submitted by KS
1 box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container lemon frosting
Lemon drop candies, crushed, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.
1 box lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container lemon frosting
Lemon drop candies, crushed, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.
1 box white cake mix
2/3-cup crème de menthe syrup
1 can chocolate fudge ice cream topping
8 oz. whipped topping
Follow cake mix directions, except decrease water by 1/3 cup and add 1/3-cup crème de menthe syrup. Pour into round cake pans (if layer cake is desired) or one 13-inch pan and bake. Follow mix instructions for baking temperature and time.
After cake has cooled, if made in layers, divide fudge topping and spread evenly between layers and on top of cake. Add 1/3-cup crème de menthe syrup to whipped topping, stirring very well. Frost the entire cake. Refrigerate until ready to serve.
Can also be made without fudge topping, by using 13-inch pan and putting whipped green topping on your green cake.
2/3-cup crème de menthe syrup
1 can chocolate fudge ice cream topping
8 oz. whipped topping
Follow cake mix directions, except decrease water by 1/3 cup and add 1/3-cup crème de menthe syrup. Pour into round cake pans (if layer cake is desired) or one 13-inch pan and bake. Follow mix instructions for baking temperature and time.
After cake has cooled, if made in layers, divide fudge topping and spread evenly between layers and on top of cake. Add 1/3-cup crème de menthe syrup to whipped topping, stirring very well. Frost the entire cake. Refrigerate until ready to serve.
Can also be made without fudge topping, by using 13-inch pan and putting whipped green topping on your green cake.
Submitted by KL
3 cups cake flour
1/2 tsp mint extract
4 tsp baking powder
3 eggs
1/2 tsp salt
4 tsp Kentucky bourbon whiskey
3/4 cup butter (1 1/2 sticks)
1 cup half and half
1 1/2 cup sugar
Preheat oven to 350 degrees F. Prepare a 9 x 13" pan by greasing and lightly flouring it. Measure out the dry ingredients and set aside. Cream together the butter and sugar. Add the extract. Beat in one egg at a time. Measure the whiskey and half and half together. Beating at low speed, add the dry ingredients in thirds, alternating with the half and half/whiskey mixture. Pour into prepared pan and bake for 25-30 minutes.
3 cups cake flour
1/2 tsp mint extract
4 tsp baking powder
3 eggs
1/2 tsp salt
4 tsp Kentucky bourbon whiskey
3/4 cup butter (1 1/2 sticks)
1 cup half and half
1 1/2 cup sugar
Preheat oven to 350 degrees F. Prepare a 9 x 13" pan by greasing and lightly flouring it. Measure out the dry ingredients and set aside. Cream together the butter and sugar. Add the extract. Beat in one egg at a time. Measure the whiskey and half and half together. Beating at low speed, add the dry ingredients in thirds, alternating with the half and half/whiskey mixture. Pour into prepared pan and bake for 25-30 minutes.
2 eggs
1 c. white sugar
1 cup brown sugar
dash of salt
1 tsp. cinnamon
2 tsp. baking soda
1 tsp vanilla
2 cups flour
4 c. diced apples
1/2 c. vvegetable oil
1 c. nuts (walnuts or pecans work well)
Cream eggs and sugars. Add oil. Beat well. Add sifted dry ingredients, apples and nuts. Pour batter into greased and floured 9 x 13 inch cake pan. Bake at 350 degress for 45 minutes. Cool.
1 c. white sugar
1 cup brown sugar
dash of salt
1 tsp. cinnamon
2 tsp. baking soda
1 tsp vanilla
2 cups flour
4 c. diced apples
1/2 c. vvegetable oil
1 c. nuts (walnuts or pecans work well)
Cream eggs and sugars. Add oil. Beat well. Add sifted dry ingredients, apples and nuts. Pour batter into greased and floured 9 x 13 inch cake pan. Bake at 350 degress for 45 minutes. Cool.
Submitted by KL
1 box yellow cake mix
1 29 oz can sliced peaches (with natural juices)
1/2 cup margarine or unsalted butter, melted
1 cup coconut
3 eggs
1 cup pecans, chopped
Preheat oven to 325 degrees F. Drain peaches, reserving liquid for later. Position peaches in the bottom of a 13 x 9 cake pan that has been lightly greased. Mix together the cake mix, margarine, eggs and peach juice until well blended. Add the coconut and pecans. Pour this mixture over the peaches and bake for 55-60 minutes. Let cool and invert onto serving platter. Garnish with whipped cream and a cherry.
1 box yellow cake mix
1 29 oz can sliced peaches (with natural juices)
1/2 cup margarine or unsalted butter, melted
1 cup coconut
3 eggs
1 cup pecans, chopped
Preheat oven to 325 degrees F. Drain peaches, reserving liquid for later. Position peaches in the bottom of a 13 x 9 cake pan that has been lightly greased. Mix together the cake mix, margarine, eggs and peach juice until well blended. Add the coconut and pecans. Pour this mixture over the peaches and bake for 55-60 minutes. Let cool and invert onto serving platter. Garnish with whipped cream and a cherry.
Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
Cream Cheese Frosting:
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1) Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2) In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
3) Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.
4) Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
5) Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.
6) For authentic-looking pumpkins, pipe on the frosting to resemble pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes.
(Family Fun Magazine- October 2001)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
Cream Cheese Frosting:
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1) Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2) In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
3) Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.
4) Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
5) Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.
6) For authentic-looking pumpkins, pipe on the frosting to resemble pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes.
(Family Fun Magazine- October 2001)
Submitted by KL
1 (18.25 oz) pkg. Yellow cake mix
4 cups rhubarb, chopped
1 cup sugar or sugar substitute
1 pint whipping cream, unwhipped
Preheat oven to 350 degrees F. Follow package directions for making cake mix. Pour batter into a greased 9" x 13" cake pan. Gently placed chopped rhubarb on top of unbaked cake mix. Sprinkle sugar over rhubarb. Pour whipping cream over all. Bake for 40-45 minutes. Let cool and then sprinkle with powdered sugar. Serves 12-16
1 (18.25 oz) pkg. Yellow cake mix
4 cups rhubarb, chopped
1 cup sugar or sugar substitute
1 pint whipping cream, unwhipped
Preheat oven to 350 degrees F. Follow package directions for making cake mix. Pour batter into a greased 9" x 13" cake pan. Gently placed chopped rhubarb on top of unbaked cake mix. Sprinkle sugar over rhubarb. Pour whipping cream over all. Bake for 40-45 minutes. Let cool and then sprinkle with powdered sugar. Serves 12-16
Submitted by KC
1 package of yellow cake mix
1 1/3 cups of water
3 eggs
1/2 cup of butter, softened
Topping (recipe follows)
Garnish (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Blend dry mix, water, butter and eggs at low speed for 30 seconds. Beat at medium speed for 3 minutes. Pour batter into pan and bake until edges are golden brown, about 40 to 45 minutes.
Remove from oven and let it cool on a rack for 15 minutes. Prepare topping. Poke cake with a fork at ½ inch intervals. Carefully, pour topping over cake and let it sit until all the mixture is absorbed, 15 to 20 minutes.
Garnish and store in refrigerator for at least 2 hours. It’s better if made 24 hours ahead and chilled.
Topping:
1 (12-oz) can evaporated milk
1 (14-oz) can sweetened condensed milk
2/3 cups of milk
1 egg yolk
1 teaspoon of vanilla
Combine ingredients in a blender for about 2 minutes.
Garnish:
1 tub (8-oz) of non-dairy whipped topping, thawed
1 package (8-oz) of cream cheese, softened
1 can (16-oz) of crushed pineapple
Combine whipped topping and cream cheese in a mixer bowl. Beat for about 3 minutes.
Optional:
Instead of pineapple, you can garnish with fresh strawberries and mint leaves, 1/2 cup of chopped walnuts or 1/2 cup of cherries.
1 package of yellow cake mix
1 1/3 cups of water
3 eggs
1/2 cup of butter, softened
Topping (recipe follows)
Garnish (recipe follows)
Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Blend dry mix, water, butter and eggs at low speed for 30 seconds. Beat at medium speed for 3 minutes. Pour batter into pan and bake until edges are golden brown, about 40 to 45 minutes.
Remove from oven and let it cool on a rack for 15 minutes. Prepare topping. Poke cake with a fork at ½ inch intervals. Carefully, pour topping over cake and let it sit until all the mixture is absorbed, 15 to 20 minutes.
Garnish and store in refrigerator for at least 2 hours. It’s better if made 24 hours ahead and chilled.
Topping:
1 (12-oz) can evaporated milk
1 (14-oz) can sweetened condensed milk
2/3 cups of milk
1 egg yolk
1 teaspoon of vanilla
Combine ingredients in a blender for about 2 minutes.
Garnish:
1 tub (8-oz) of non-dairy whipped topping, thawed
1 package (8-oz) of cream cheese, softened
1 can (16-oz) of crushed pineapple
Combine whipped topping and cream cheese in a mixer bowl. Beat for about 3 minutes.
Optional:
Instead of pineapple, you can garnish with fresh strawberries and mint leaves, 1/2 cup of chopped walnuts or 1/2 cup of cherries.
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and was originally established December 11, 2000
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DreamWorks Animation
Stories, new and original characters, etc., copyright © their respective authors/creators. Please be kind, considerate and honest and don't use original characters or reuse/repost an artist's or writer's work without their express consent. Anything you see or read here has been posted with permission from the respective author or artist.
The "Hunk's the Real Hunk" fanclub, "HRH", the Hunkateers and the Hunkateer name were created by Shannon, Caro and Lynne so please don't use them without permission. The "Kitty" personas (KittyLynne, KittyCaro and KittyShan) are online aliases used by Lynne, Caroline and Shannon, please do not use these characters without our express consent.
These pages are meant for entertainment purposes only - no infringement is intended.
We can't help it... We ❤ love ❤ Voltron!