Tag Archives: vanilla extract

Granny’s Egg Custard Pie

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Submitted by Foghorn Leghorn

Ingredients

3 eggs 1½ c. sugar
1½ c. milk 1 tsp vanilla extract
2 tsp flour 2 tsp butter
1 frozen deep dish pie crust

Directions

  1. Preheat your oven to 350°F. Preheat your frozen pie crust on a cookie sheet in oven for 3 minutes. 
  2. Mix the sugar, eggs, & flour with a whisk. Add milk, vanilla extract, & butter & pour into pie crust. 
  3. Place the pie in the middle of the oven & bake for 50 minutes until the top is brown. Take out of the oven & cool.

White Chocolate & Raspberry Cheesecake

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White Chocolate & Raspberry Cheesecake

Submitted by jen LUVS REVIEWS

Crust Ingredients

18 vanilla wafer cookies 1 c. almonds, toasted
4 ½ tbsp unsalted butter, melted

Filling Ingredients

4 oz. imported white chocolate, chopped 1 8oz. packages of cream cheese, room temp
2/3 c. sugar 2 tsp vanilla extract
¾ tsp grated lemon peel 2 large eggs
¾ c. fresh raspberries or frozen unsweetened, thawed, drained

Topping Ingredients

1 8oz. container sour cream 3 tbsp sugar
½ tsp vanilla extract 2½ pint baskets raspberries
½ c. seedless raspberry jam

Crust Directions

  1. Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. 
  2. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) 
  3. Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. 
  4. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. 
  5. Bake until golden, about 10 minutes. 
  6. Cool. Maintain oven temperature.

Filling Directions

  1. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. 
  2. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. 
  3. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. 
  4. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. 
  5. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. 
  6. Cool 20 minutes. Maintain oven temperature. 
  7. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

Topping Directions

  1. Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. 
  2. Bake 5 minutes. Transfer cake in pan to rack. 
  3. Run small knife around sides of cake. Cool completely. 
  4. Chill cake overnight. Fold down foil along sides of pan. 
  5. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. 
  6. Cover cake with berries. 
  7. Bring jam to simmer in small saucepan, stirring often. 
  8. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Chocolate Cake

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Submitted by Robb “Movidude74” Johnston

Cake Ingredients

1¾ c. flour 2 c. sugar
¾ c. cocoa powder 1½ tsp Baking Soda
1½ tsp Baking Powder 1 tsp salt
2 eggs ½ c. vegetable oil
1 c. boiling water 1 c. milk
2 tsp vanilla extract

Frosting Ingredients

1/3 c. baking cocoa ¾ c. sugar
1½ c. heavy whipping cream

Cake Directions

  1. Combine dry ingredients in bowl. Add remaining ingredients except boiling water. 
  2. Beat at medium speed for 2 minutes. Stir in boiling water. Batter will be very thin — no really it is thin. 
  3. Pour into 2 greased & floured 9″ pans, 3 8″ pans or 1 13″x9″ pan. 
  4. Bake at 350°F for 45 minutes or until toothpick comes out clean.

Frosting Directions

  1. Mix all ingredients. Let stand in refrigerator for at least one hour. 
  2. Beat until stiff. Frost cake.

Bailey’s Cake

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Submitted by HockeyGirl

Cake Ingredients

1 box dark chocolate cake mix 1 small box chocolate or chocolate fudge pudding mix
1 egg, slightly beaten 1 c. sour cream
¾ c. Bailey’s 12 oz. chocolate chips

Bailey’s Buttercream Frosting Ingredients

½ stick butter, softened ¾ c. unsweetened cocoa powder
4 c. powdered sugar 1½ tsp. vanilla extract
1 c. Bailey’s

Cake Directions

  1. un vasititito by [superanita] on FlickrCombine all ingredients except chocolate chips, beat with mixer until smooth. 
  2. Stir in chocolate chips. 
  3. Bake at 30-35 minutes in 2 8″ or 9″ round pans. 
  4. Check with toothpick for doneness. Be careful not to over bake.
  5. Cool completely & ice with Bailey’s Buttercream Frosting.

Frosting Directions

  1. Cream the butter, add ½ of the powdered sugar & blend well. 
  2. Add the cocoa powder & vanilla. 
  3. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. 
  4. Very creamy & wonderful!

The Rumple Cake

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Submitted by HockeyGirl

Cake Ingredients

1 box Devil’s Food Cake mix (plain, not with 3 tbsp unsweetened cocoa powder
pudding in the mix) 1 1/3 c. buttermilk
½ c. vegetable oil 3 large eggs
1 tsp vanilla extract

Filling Ingredients

1 stick butter, room temperature ½ c. finely crushed peppermint flavored candy or
3 c. powdered sugar, sifted ¼ c. crushed Altoids
2-3 tbsp milk 1-2 tbsp Rumpleminz

Frosting Ingredients

1 c. whipping cream 12 oz. semi-sweet chocolate chips
1-2 tbsp Rumpleminz

Cake Directions

  1. Preheat oven to 350°F. Mix cake mix, cocoa powder, buttermilk, oil, & eggs in large mixing bowl until all ingredients are combined. 
  2. Scrape down the sides of the bowl & beat 2 minutes more on medium-high. Batter will be very thick.
  3. Bake cake in 2 8″ or 9″ round pans until they spring back when lightly touched with your finger & start to pull away from the side, about 28-30 minutes. Cool.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. 
  2. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  3. When cake is done, put filling between the two layers.

Frosting Directions

  1. Place chips in a mixing bowl. Heat the whipping cream in a sauce pan to boil. 
  2. Remove from heat & pour over chips. Whisk until all the chips melt. 
  3. Allow this to cool for several minutes. Add Rumpleminz.
  4. Let cool until spread able & ice over cake. Alternatively, you can pour it over the cake while still warm as a glaze. Be careful, can be messy.