Jmax's profile page
Recipes
Best Pound Cake in the World
By jmax
Hands down the Best Pound Cake in the World! So wonderfully moist, it's hard to stop eating once your start
- 3 sticks butter, softened
- 1 package cream cheese, softened
- 3 cups sugar
- 3 cups cake flour (Swans Down is best)
- 6 eggs
- 1 tablespoon your favorite flavor extract
- ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
Boston Cream Cupcakes
By jmax
* In a small bowl, cream shortening and sugar until light and fluffy
- Ingredients
- 3 * 3 tablespoons shortening
- 1/3 * 1/3 cup sugar
- 1 * 1 egg
- 1/2 * 1/2 teaspoon vanilla extract
- 1/2 * 1/2 cup all-purpose flour
- 1/2 * 1/2 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 3 * 3 tablespoons 2% milk
- 2/3 * 2/3 cup prepared vanilla pudding
- 1/2 * 1/2 cup semisweet chocolate chips
- 1/4 * 1/4 cup heavy whipping cream
Chocolate Glaze
By jmax
Place 6 ounces chocolate in a heat-proof bowl
- 12 ounces semisweet chocolate, chopped
- 12 ounces heavy cream
Honey Bun Cake
By jmax
Preheat oven to 325. In a large mixing bolw,combine cake mix, oil, eggs, and sour cream
- 1 (18.25 oz) package yellow cake mix
- 3/4 cup vegetable oil
- 4 eggs
- 1 (8 oz)container of sour cream
- 1 cup brown sugar
- 1 Tbsp ground cinnamon
- 2 cups confectioners' sugar
- 4 Tbsp milk
- 1 Tbsp vanilla extract
MOIST BANANA CAKE/CREAM CHEESE FROSTING
By jmax
Cake: Preheat oven to 350 degrees
- Cake:
- 3 small ripe bananas or 2 large ripe bananas
- 1/4 cup sour cream
- 1 white cake mix
- 3 egg whites
- 1/2 cup oil
- 1 cup milk
- 1 teaspoon vanilla
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 stick butter, softened
- 1/2 cup pecans or walnuts, chopped
- 4 cups powdered sugar
- 1 teaspoon vanilla
Pink Champagne Cupcakes
By jmax
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
Red Velvet Cupcakes with Marshmallow Buttercream Frosting
By jmax
1. Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups
- Cupcakes:
- 2 1/4 cups Gold Medal® all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 bottle (1 oz) red food color (about 2 tablespoons)
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- Marshmallow Buttercream Frosting:
- 1 jar (7 to 7 1/2 oz) marshmallow creme
- 1 cup butter or margarine, softened
- 2 cups powdered sugar
Strawberry Jam Crumb Cake
By jmax
To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife
- Crumb topping:
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- Cake:
- Cooking spray
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1 large egg
- 6 tablespoons fat-free milk
- 2 tablespoons fresh lemon juice
- 1/4 cup reduced-sugar strawberry spread (such as Smucker's)
Butterscotch Haystacks
By jmax
Line baking sheets or trays with waxed paper
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- 3/4 cup creamy peanut butter
- 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
- 3 1/2 cups miniature marshmallows
Chili Cream Cheese Dip
By jmax
Spread the cream cheese on the bottom of a microwave-safe dish
- 1 package of cream cheese (nonfat or regular), at room temp
- 1 can of chili with beans (or homemade chili)
- 1/2 package of mild Cheddar or Mexican blend cheese