KELLI'S KORN KAKE RECIPE - (5/5)
Provided by á-6921
Number Of Ingredients 6
Steps:
- Preheat oven to 375F. Melt margarine in 8 1/2 in square pan. Mix remaining ingredients and pour into melted margarine. Bake 40-45 minutes or until top cracks and sides are golden brown.
NECTAR KAKE
A sweet cake that can easily re-invented by changing the flavors of the ingredients around. From the recipe file of Bestemor Movig (Grandmother Movick). Serve with vanilla ice cream or fruit, and mint springs.
Provided by Linda Thrasher
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a tube pan.
- In a large bowl, mix dry cake mix and gelatin. Add apricot nectar and oil, mixing well. Beat in eggs, one at a time. Stir in vanilla and lemon flavoring. Pour batter into greased tube pan.
- Bake for 55 minutes. Cool.
- Mix lemon juice and confectioners' sugar. Pour glaze over cooled cake. Dust with powered sugar.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 47.7 g, Cholesterol 53.9 mg, Fat 17.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.6 g, Sodium 296.1 mg, Sugar 33.8 g
GRANDMA'S TANDY KAKE
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
VERDENS BESTE KAKE (THE WORLD'S BEST CAKE)
Verdens Beste Kake means the "world's best cake" in Norwegian. The cake brings together whipped cream, sponge, pastry cream, and meringue.
Provided by Brontë Aurell
Yield Serves 8-10
Number Of Ingredients 20
Steps:
- In a saucepan, heat the milk with the scraped out seeds from the vanilla bean.
- In a separate bowl, whisk together the eggs and sugar and add the cornstarch.
- When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.
- Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.
- Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.
- Preheat the oven to 325°F. Prepare a 9 by 13-inch rectangular cake pan, greased and lined with baking parchment
- In a stand mixer (or using a hand-held electric whisk) cream together the butter and sugar until pale and light. Add the egg yolks one at a time, beating to ensure everything is well incorporated. Sift in the all-purpose or cake flour, baking powder and vanilla and fold in.
- Lastly, add the whole milk and fold again until fully combined. Spoon the mixture into the prepared pan and spread out evenly and set aside for a moment.
- Next make the meringue topping. Using a completely clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Add the sugar very slowly, bit by bit, beating on high speed until stiff peaks form (about 5 minutes). Spread the meringue mixture on top of the cake mixture. Scatter the slivered almonds on top.
- Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the middle comes out clean and the meringue is firm. Leave to cool for a few minutes in the pan then turn out carefully, so the meringue is still on top. Leave to cool completely.
- Whip the cream until stiff and fold together with the pastry cream.
- To assemble, cut the cake into two halves. On one half, spread the pastry cream mixture, then carefully layer the other half on top. Leave to set in the refrigerator for an hour before serving. The meringue will stay mallowy and the base soft.
KELLI'S BAKED HALIBUT
A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread.
Provided by villanovababy
Categories Main Dish Halibut
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
- In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
- Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 41.3 g, Cholesterol 60.6 mg, Fat 24.9 g, Fiber 1.5 g, Protein 21.4 g, SaturatedFat 4.1 g, Sodium 773.5 mg, Sugar 3.3 g
KELLI'S CARROT CAKE [OIL-FREE]
Make and share this Kelli's Carrot Cake [Oil-Free] recipe from Food.com.
Provided by Baker Kelli
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Preheat oven to 350 F (180 C).
- Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
- In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
- Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
- Pour into greased cake pan(s) and place in oven.
- Bake for 30-40 minutes until inserted toothpick comes out clean.
- Icing:.
- Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
- Wait at least 1 hour for cake to cook before icing.
Nutrition Facts : Calories 182.4, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 244.8, Carbohydrate 42, Fiber 1.2, Sugar 28.8, Protein 2.6
KELLI'S CARROT CAKE
Make and share this Kelli's Carrot Cake recipe from Food.com.
Provided by Baker Kelli
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350 F (180 C).
- Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
- In another bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
- Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
- Pour into greased cake pan(s) and place in oven.
- Bake for 30-40 minutes until inserted toothpick comes out clean.
- Icing:.
- Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
- Wait at least 1 hour for cake to cook before icing.
Nutrition Facts : Calories 446.4, Fat 17.8, SaturatedFat 5.5, Cholesterol 46.5, Sodium 316.1, Carbohydrate 70.2, Fiber 1.4, Sugar 56.1, Protein 3.8
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