Rich & Dense Very Chocolate Cake (Bundt)

I got this recipe while we lived in NY.  They gave it to me to use for a Relief Society
dinner, for those of us that offered to bring desert.  Very yummy!  You can eat it with or without a frosting/glaze/chocolate sauce.  It's great with just a little cool whip on it too!

ingredients:

1 pkg chocolate cake mix
1 small pkg instant chocolate pudding
1/2 cup oil
1/2 cup warm water
8 oz. sour cream
4 eggs
12 oz. semi-sweet chocolate chips/bits

directions:
1.  Mix together cake mix, pudding mix, oil, and warm water.

2.  Add sour cream, then add eggs, one at a time.  Stir in the chocolate chips last.

3.  Grease bundt pan WELL.  Bake 45 minutes at 350.  Toothpick check to make sure it is done.

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Super Moist Banana Bread

This recipe come from our favorite church's "Delightful Recipes From the Homes of Diamond Bar 1st Ward" c. 1988.  I always made this recipe when I was growing up, and I've always preferred this to any other I've tried.  Submitted by Joanne Vorkink

yield: 2 large loaves or 6 small

ingredients:
2 cubes butter or margarine
2 cups sugar
4 eggs
6 very overripe bananas
6 Tbsp buttermilk (or milk with 1 tsp. lemon juice mixed in)
2 tsp baking soda
4 cups flour
1 tsp salt
1 1/2 cups nuts (optional)

directions:
1.  Preheat the oven to 350.  Grease loaf pans.

2.  Cream butter and sugar.  Add eggs and bananas.

3.  Add milk and dry ingredients alternately.

4.  Bake 50 minutes.  Watch carefully; do not over bake, especially if using smaller loaf pans.

  

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Cinnamon Roll Cake

We tried this last night and it turned out fabulous.  It was less cake-like and more roll-like.  But with the ease of a cake and not waiting for dough to rise, etc. etc.  My daughter and I put this together, and it has been very much enjoyed!  I'll for sure make this again.  I'm thinking, it would be really good in the Dutch Oven too while camping!

ingredients
cake:
3 cups flour
1/4 tsp. salt
1 cup sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup (1 stick) butter, melted

struesel:
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

glaze:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla

directions
1.  Preheat oven to 350 and spray a 9x13" glass baking pan with non-stick spray. 

2.  For cake:  In a mixer, add all the "cake" ingredients (except butter): flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Once combined well, slowly stir in the melted butter.  Pour into the baking pan.

3.  For struesel:  In a medium-large bowl, mix together the butter, brown sugar, flour and sugar together until creamy.  Make large drops of the struesel onto the cake batter.  Take a knife and swirl it through until it is marble-like. 

4.  Bake at 350 for 35-40 minutes until a toothpick comes out NEARLY clean.

5.  For glaze:  In a medium bowl, mix together powdered sugar, milk and vanilla with a whisk.  Drizzle over warm cake. 

Serve warm or at room temperature.

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Six Week Bran Muffin Mix

A friend of mine passed this recipe along. It is great to make this up, put it in the fridge, and have it to make up anytime you need it (over the next six weeks).  My kids love muffins for breakfast, or in their lunches in lieu of a sandwich (or in addition to).  These are healthy and full of good-tasting-fiber!  Thanks Shauna!

ingredients:
2 cups boiling water
6 cups bran cereal (use all plain bran, or a combination of All-Bran and Raisin Bran)
1 cup margarine or oil
2 - 3 cups sugar
5 cups flour (can use part whole wheat flour)
5 tsp. baking soda
1tsp. salt
4 eggs beaten
1 quart buttermilk*

optional:
raisins, dates, nuts

directions:
1.  Pour boiling water over cereal and let cool.  Cream together margarine/oil and sugar.  Then add cooled bran mixture and mix well.

2.  Sift together flour, soda, salt and add alternately with eggs and buttermilk.
Makes 1 gallon of mix. 

3.  Bake as need arises in muffin tins for 20-25 minutes in 350 oven.

personal note: 
I mix with a hand mixer in a LARGE bowl that also has a lid (for storage).  You can store this in your refrigerator for up to 6 weeks.  Figure out the "good until" date and write it on some masking tape and put that on the bowl.  Then you ALWAYS know, how long it is good for!  I bake the muffins in a stone muffin pan sprayed with Pam and used my Pampered Chef Large Scoop to put the perfect amount of batter in the muffins.

variations:
1.  Use only 2 cups All Bran cereal and add 4 cups Bran Flakes with the flour (or Raisin Bran).

2.  You can substitute ½ cup molasses & 8 Tbsp. sugar for the sugar.

3.  You can ½ the recipe.

 *buttermilk:  4 Tbsp. lemon juice or vinegar.  Then add enough whole milk for 4 cups (1 qt).  Let stand 5 minutes.

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Cornbread or Cornbread Muffins

I've made this in the Dutch Oven while camping, and it was moist and delicious. I have tried several different cornbread muffins, and this one is perfect...sweet, but not too sweet. Moist, but not too moist... I can't say enough good about this. SO, if you're cooking up some chili and need a good recipe, LOOK NO FURTHER! Thank you Shauna!!

ingredients:
1½ cup all-purpose flour
2/3 cup sugar
½ cup cornmeal
1 Tbsp. baking powder
½ tsp. salt
1 ¼ cup milk
2 eggs
1/3 cup oil
3 Tbsp. butter (or applesauce)

directions:
1. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder and salt.

2. In a small bowl, combine milk, eggs, oil and butter (or applesauce). Mix Well.

3. Add wet mixture to flour mixture; stir just until blended.

4. Heat oven to 350. Prepare batter as above, grease an 8-inch square baking pan. Pour batter into prepared pan and bake at 350 for 35 minutes.

for cornbread muffins:
Grease or paper-line 18-20 muffin cups. Pour ½ cup batter into muffin cups, filling 2/3 full. Bake 15-20 minutes.

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Apple Dumplings ~ Delicious Dessert

I had this at my sewing holiday party. It was SO yummy, and evidently easy to make...my 2 requirements for getting it on this blog. I'm trying to not over-do it this holiday season, and this really put my will-power to the test. SO GOOD--I can't wait to try it again! Thanks Lisa for the recipe!

ingredients:

2 sticks of butter

2 pkg. crescent rolls (8 rolls each)

4 granny smith apples, pealed, cored & thinly sliced

1 1/2 cups sugar

3 tsp. cinnamon

salt, pinch

1 can Sprite or 7-Up

directions:

1. Preheat oven to 350.

2. Melt butter and put on the bottom of a 9x13" pan.

3. Wrap apple slices (about 1/4 apple) in a crescent roll and place seam side down in the melted butter. Repeat, using all 16 crescent rolls.

4. Sprinkle with cinnamon, sugar and salt (you can mix these together prior, or just sprinkle each over top). Pour the can of soda all over the dumplings.

5. Bake for 45 minutes.

*I can imagine that these would cook nicely and be delicious in a Dutch Oven!

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Pumpkin Swirl Bread or Bundt Cake

My friend passed this recipe along to me and I tried it last night with my sewing group. It was rather tasty, and made a very nice impression. Pumpkin is devine! Thanks Lori!

ingredients:
1 pkg (8 oz) cream cheese
1/3 cup sugar
1 egg
1 orange's zest (optional but highly suggested!)

1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon*
1/4 tsp nutmeg*
*OR 1 1/4 tsp. pumpkin spice

1 cup pumpkin puree
1/2 cup butter, melted
1 egg
1/4 cup water

directions:
1. Preheat oven to 350°.

2. Blend cream cheese, 1/3 cup sugar, 1 egg and orange zest. Set aside.

3. Combine flour, 1 1/2 cup sugar, baking soda, salt and spices. Set aside.

4. Mix together pumpkin, melted butter, 1 egg and water. Add to flour mixture, mixing just until moist.

5. Reserve 2 cups of the pumpkin/flour batter. Grease well a bundt cake pan. Pour the non-reserved batter into the bottom of the bundt cake pan. Spoon and spread cream cheese mixture over batter. Pour and spread the reserved 2 cups of the batter over the cream cheese layer.

6. Bake for 60 minutes or until tester comes out clean. Let cool for 10 minutes. Invert cake onto cake plate. Dust with powdered sugar for garnish and to make it look ultra pretty!

*You can also layer this the same way in a large 9" loaf pan.

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Zucchini Bread

What to do with all that zucchini that is growing in your garden?? This bread is delicious! I found the recipe on the web, but tweaked it quite a bit according to other people that have tried it. It turned out fabulous. My favorite zucchini bread recipe ever (and I've made several recipes). It is moist, but not mushy. Enjoy!

ingredients:

1 3/4 cups all-purpose flour

1 1/4 cups whole wheat flour (or you CAN use all white)

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 1/2 tsp. cinnamon

2 tsp. ground nutmeg

3 eggs

1 1/4 cup granulated sugar

1 cup light brown sugar

1/2 cup apple sauce

1/2 cup vegetable oil

2 tsp. vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (optional)

directions:

1. In a large bowl, whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg. Mix together well.

2. In a mixer, mix together eggs, sugars, apple sauce, vegetable oil, and vanilla.

3. Slowly add the dry ingredients into the wet. Mix well. Stir in the zucchini and walnuts (if using) until just combined.

4. Pour batter into 2 well greased loaf pans. Bake at 325 for apx. 50 minutes, or until a toothpick comes out clean. Remove from oven and cool!

*Great with cream cheese spread on it!

*Throw in some chocolate chips for a more dessert-type bread.

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Monkey Bread

We've gone camping a few times this summer...and we always have so much fun. AND--we like to camp "in style." We may be "Sally Campers" but we like to cook it up right--and there is no better way than to Dutch Oven cook while there. A friend make this for us one night, and this past time, I made it too--but I kicked it up a notch and made it more sticky and gooey--it was yummo. Thanks Raina for the idea!

ingredients:

3-4 cans biscuits (10 biscuits per can) depending on amount you need/group size

1 cup white sugar

1 1/2 cup brown sugar

1 Tbsp. cinnamon

2 sticks butter

1/4 cup brown sugar

optional

raisins

pecans

directions:

1. In a large ziploc bag, put in white sugar, brown sugar and cinnamon. Close bag and toss to combine ingredients.

2. Cut each biscuit into quarters. A few at a time, put in the sugar/cinnamon bag, and toss to coat.

3. Place coated biscuits into a foiled and cooking sprayed Dutch Oven. This is when you would want to add in your optional ingredients and toss with the coated biscuits (raisins and/or pecans).

4. When all the biscuits have been coated and are in the Dutch Oven, melt 2 sticks (1 cup) butter over your propane stove in a skillet. Once the butter is melted, pour in the remaining sugar/cinnamon mixture and the extra 1/4 cup brown sugar. Stir with the butter and warm together for 1-2 minutes.

5. Pour the butter/sugar/cinnamon mixture over the biscuits in the Dutch Oven.

6. Place Dutch Oven on your coals, and let cook for apx. 1 to 1 1/2 hours until the biscuits are no longer doughy. Serve and ENJOY!!

*I am going to also try this in my bundt cake pan or a deep dish 9x13 at home--baking it in a 350 oven for about an hour. I'm certain it will turn out lovely.

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Yummy Breakfast Crumb/Coffee Cake

This crumb/coffee cake is really yummy. Pretty simple to make too! We had a "girls" weekend up at a condo in the mountains...and one friend made this for us for breakfast. It was perfect with cocoa. I could see adding some fresh strawberries as a side for a breakfast your kids will love! Thanks Cindy!

ingredients:

Cake:

1 cup + 3 Tbsp. sour cream

2 eggs

1/2 cup butter softened

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar

Topping:

1/2 cup chopped nuts (your choice)

1 tsp. cinnamon

1/4 cup sugar

1/2 cup brown sugar

directions:

1. Cream wet ingredients. Then add dry.

2. Grease 9x13" pan. Pour into pan.

3. Sprinkle topping on. Run knife through to mix topping in lightly.

4. Bake at 350 for 20-22 minutes. (May look uncooked, but don't overcook! It'll get DRY!)

Serve with Ideas:

Berries, Yogurt, Cocoa

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Chocolate Cookies 'n Cream Torte

This is a fun recipe. I use Pampered Chef's Torte Pans...they are recessed and have an area to fill with your own favorite fillings. I've made two different recipes with them, and the look alone is brilliant...the taste is even better.

ingredients:

1 pkg devil's food cake mix (plus ingredients)

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 container (8 oz) cool whip, thawed

10 oreos, smashed

chocolate syrup or hot fudge, melted

directions:

1. Preheat oven to 350. Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until done. Remove from oven and cool 5 minutes. Remove cakes from pans; cool completely.

2. Combine cream cheese, powdered sugar until smooth. Fold in cool whip. Fold in crushed oreo cookie crumbs.

3. Place one cake layer on serving plate. Spread half of the filing over the cake layer, in recessed area.

4. Place 2nd cake layer on top, and spread the remaining filling over this top layer. Drizzle chocolate over the top, and crush 1 or 2 more oreos for garnishing.

For this recipe, Chocolate-Raspberry Dream Torte click here!

(Same idea, with slight variations)

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Lemon Jell-O Cake

A friend of mine, Shauna, brought this one night to a game night at our home. It was so so good, and lemon is always refreshing and delicious in a dessert. I made it again the other night for our ward's progressive dinner when we were hosting the dessert rotation at our home. It was a hit--and it's easy to make!

ingredients:

Lemon Jell-O (6 oz), sugar-free or regular

3/4 cup hot water

1 box lemon cake mix

3/4 cup oil

4 eggs

glaze:

2 1/4 cup powdered sugar

7 1/2 tsp lemon juice

directions:

1. Preheat oven to 350.

2. In a large bowl, dissolve jello, add cake mix, oil and eggs. Mix well and pour in a 9x13" pan. Bake for 35 minutes.

3. Pour glaze on cake and return to oven for 5 minutes.

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Dutch Oven Peach Cobbler

We had this too at the camp out and it was quite tasty. My friend had all the ingredients in a bag and ready to go--the dry ingredients together, then butter and peaches each separately. It made it quite easy to throw together once at the camp site. I can imagine that I can make it in my Dutch oven, but place it in my oven at home at 350 degrees. This recipe is an adaptation from Byron's Dutch Oven Recipes.

Serves: 12

ingredients:

1 1/2 stick butter

3 cups flour

3 cups sugar

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

2 1/4 cups milk

4-5 cups sliced peaches

1 1/2 tsp. cinnamon

directions:

1. Melt butter in a 12" Dutch oven. (use 10-12 briquettes on bottom unless you are stacking your ovens--then use whatever is top heat for first oven, and put 16 to top of this cobbler)

2. In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter--do not stir. Carefully add peaches over top of the batter--do not stir. Sprinkle cinnamon over top.

3. Cover and bake using 10-12 briquettes on bottom and 18-20 on top for 45-60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.

4. Serve topped with whipped cream or with vanilla ice cream.

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Molten Lava Chocolate Cakes

I made this last night for our dessert. They really did turn out how they look in the picture! It is one of Jim's favorite...ok, me too! Kind of like a chocolate souffle that we would always order at our favorite restaurant in New York. They are extremely simple. If you don't have any ramekins, get some--they're rather inexpensive and good for serving your kids apple sauce or fruit in, etc. (or borrow them from me)! This is a BAKERS Chocolate recipe.

ingredients:

6 ounces semi-sweet or dark bittersweet chocolate (BAKERS is good, or any kind of baking chocolate)

10 Tbsp. butter

1 1/2 cups powdered sugar

1/2 cup flour

3 whole eggs

3 egg yolks

directions:

1. Preheat oven to 425. Grease 6-6 oz. ramekins/custard cups/souffle dishes. GREASE LIBERALLY! Place on baking dish.

2. Microwave chocolate and butter in large microwavable bowl on Medium (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is melted completely. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared ramekins.

3. Bake 14 to 15 minutes or until cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run small knife around the cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately. (They were actually good after being refrigerated over night and warmed up in the morning.)

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