This recipe is from a woman in the ward I grew up in. She is an excellent cook. I love to try any recipe she shares. I made it this past weekend for us to have after decorating our Christmas tree. It was really yummy! I love the holidays and all the food that comes with it!
1 box French Vanilla Cake Mix
1 c. Sour Cream
3/4 c. Oil
1/2 c. Sugar
4 Eggs
3 T. Brown Sugar
2 tsp. Cinnamon
1 c. Walnuts
Mix cake mix, sour cream, oil, sugar, and eggs. Mix well for about 3 minutes. In separate bowl mix brown sugar, cinnamon and chopped walnuts. Grease and flour bundt pan. Pour 1/2 the cake mixture into pan. Sprinkle 1/2 of the cinnamon mixture over cake, add rest of cake mix and rest of cinnamon mixture. Swirl with a knife. Bake at 350 degrees for 50-60 minutes. Put on plate. When cool sprinkle with powdered sugar.
Recipe Note: This is great for Christmas morning. You can make it 3 days before and it is still yummy.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Saturday, November 28, 2009
Monday, April 20, 2009
Michele'sEasy Brownies
This recipe came from my mom's amazing friend . . .
2 cubes Butter
8 T Cocoa
2 C Sugar
4 Eggs
1 1/2 C Flour
2 t Vanilla
Melt butter over medium heat, add cocoa, stir well, remove from heat. Stir in sugar until well combined. Add eggs one at a time, making sure to mix well between additions. Add flour and Vanilla, stir well. Pour into un-greased 9x13 baking dish. Bake at 350 for 25 minutes.
**I ALWAYS cut way back on the butter and the cocoa. I cut the cocoa in half, and I cut the butter almost in half. Last time I put in 1 cube butter and then added in a little bit of olive oil to get the consistency I wanted.
2 cubes Butter
8 T Cocoa
2 C Sugar
4 Eggs
1 1/2 C Flour
2 t Vanilla
Melt butter over medium heat, add cocoa, stir well, remove from heat. Stir in sugar until well combined. Add eggs one at a time, making sure to mix well between additions. Add flour and Vanilla, stir well. Pour into un-greased 9x13 baking dish. Bake at 350 for 25 minutes.
**I ALWAYS cut way back on the butter and the cocoa. I cut the cocoa in half, and I cut the butter almost in half. Last time I put in 1 cube butter and then added in a little bit of olive oil to get the consistency I wanted.
Tuesday, April 7, 2009
Soft & Creamy Cheesecake
This cheesecake is sooo good! It is also incredibly easy and always turns out.
8 oz. cream cheese, softened (I use 1/3 less fat cream cheese)
1 c. sour cream
1/2 c. sugar
1/2 tsp vanilla
1 9-inch graham cracker crust
2/3 of a 1 lb. 5 oz. can cherry pie filling or other topping (optional)
Combine cream cheese, sour cream, sugar and vanilla and beat until smooth. Pour into pie shell. Bake at 375 degrees for 15-20 min. or until just set. Chill. Spoon pie filling over top. Chill. This cheesecake freezes well and is also yummy 1/2 frozen 1/2 thawed.
8 oz. cream cheese, softened (I use 1/3 less fat cream cheese)
1 c. sour cream
1/2 c. sugar
1/2 tsp vanilla
1 9-inch graham cracker crust
2/3 of a 1 lb. 5 oz. can cherry pie filling or other topping (optional)
Combine cream cheese, sour cream, sugar and vanilla and beat until smooth. Pour into pie shell. Bake at 375 degrees for 15-20 min. or until just set. Chill. Spoon pie filling over top. Chill. This cheesecake freezes well and is also yummy 1/2 frozen 1/2 thawed.
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