Vanilla Cranberry Can Cakes Sandra Lee Recipes

VANILLA CRANBERRY CAN CAKES (SANDRA LEE)

Vanilla Cranberry Can Cakes (Sandra Lee) image

Saw this on food networks Semi Homemade with Sandra Lee. Looks yummy. Also makes for a neat presentation as most of her recipes do!

Provided by KaraRN

Categories Low Protein

Time 40m

Yield 5 cakes, 5 serving(s)

Number Of Ingredients 6

Ingredients

2 (17 1/2 ounce) boxes blueberry muffin mix (recommended -- Krusteaz)
2 cups white cranberry juice
2 (16 ounce) cans cranberries, drained and rinsed (recommended -- Ocean Spray)
2 1/2 cups shredded coconut, toasted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
For a nice presentation, decorate can.

Nutrition Facts : Calories 1104.6, Fat 36.7, SaturatedFat 19.6, Sodium 1215.4, Carbohydrate 184.3, Fiber 10.9, Sugar 39.6, Protein 11.8

FUNNEL CAKES

Funnel Cakes image

Provided by Sandra Lee

Categories dessert

Time 30m

Yield 4 funnel cakes

Number Of Ingredients 6

Ingredients

3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting

Steps:

In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F.
Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.

SARA-LEE-POUND-CAKE

Sara-Lee-Pound-Cake image

This is a Sarah Lee pound cake taken from Sandra Lee of Food Network. I have adapted to my own. It is easy, kid friendly, tastes elegant and is just perfect to make when "you have to bring something" that is so good and elegant. You can top this with your favorite toping, Cool Whip, blueberry pie filling, cranberry sauce--even pumpkin sauce (little pumpkin pie mix with cool whip) or whatever you want--maybe just a dusting of powder sugar, or a drizzle of vanilla or chocolate.

Provided by STARTERWIFE

Categories Dessert

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb butter or 1/2 lb oleo
2 cups powdered sugar
2 eggs
3 tablespoons sour cream
1 2/3 cups flour
1 teaspoon lemon extract or 1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F.
Spray loaf pan.
Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.

Nutrition Facts : Calories 444.2, Fat 25.5, SaturatedFat 15.6, Cholesterol 115.9, Sodium 184.2, Carbohydrate 50.1, Fiber 0.7, Sugar 29.6, Protein 4.7

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