September 2011 ~ Easy Recipes

The Best Cake Recipe

Ingredients:-

Cake:-

1 box yellow cake mix
1 (8 oz.) Carton sour cream
1 pkg. Instant vanilla pudding mix
3 eggs
1/2 c. Oil
1/2 c. Water
6 oz. Chocolate chips
1/2 c. Chopped pecans
1 bar german chocolate, grated

Icing:-

1 stick margarine
8 oz. Cream cheese
1 box powdered sugar
1/2 c. Chopped pecans
1 tsp. Vanilla

Directions:-

I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. Ii. Fold into mixture: chocolate chips, pecans and grated german chocolate bar. Save some grated chocolate for topping. Iii. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. Iv. Icing: use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated german chocolate.

Chocolate Sheet Cake Recipe

Cake

Ingredients:-

2 c. Flour
2 c. Sugar
1 tsp. Baking soda
1/2 tsp. Salt
2 eggs, lightly beaten
1 tsp. Vanilla
1/2 c. Sour cream or 1/2 c. Buttermilk
2 sticks butter or margarine
4 tbsp. Cocoa
1 c. Water

Chocolate Frosting:-

1 stick butter
4 tbsp. Cocoa
6 tbsp. Milk
1 lb. Box powdered sugar
1 c. Pecans, chopped
1/2 tsp. Vanilla

Directions:-

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot.

Chocolate Frosting:-

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

Chocolate Chip Cake Recipe

Cake

Ingredients:-

1 yellow cake mix
2 boxes instant chocolate pudding
1 c. Oil
1 c. Water
1 tsp. Vanilla
4 eggs
1 (12 oz.) Pkg. Chocolate chips
Chopped nuts, if desired

Directions:-

Mix all the above elements in a large bowl. Stir with a wooden spoon. Pour into a greased and floured bundt pan. Bake at 325 degrees 50-60 minutes.

Mocha Cake Recipe

Cake

Ingredients:-

12 oz. pkg. Chocolate chips
2 tbsp. Instant coffee (powdered)
2 tbsp. Water
2 tbsp. Sugar
7 eggs, separated
1 tsp. Vanilla
Pinch of salt
8 1/2 oz. Pkg. Nabisco chocolate
Wafers

Directions:-

Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

Chocolate Pudding Cake Recipe

Cake

Ingredients:-

1 stick oleo
1 c. Flour
1 c. Chopped nuts
8 oz. Pkg. Cream cheese
1 c. Powdered sugar
1 c. Or more cool whip from 9 oz.
Carton
1 sm. Box chocolate instant pudding
1 sm. Box vanilla instant pudding
2 c. Milk

Directions:-

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and cool whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of cool whip.

Sour Cream Chocolate Cake and Frosting Recipe

Cake

Ingredients:-

Cake:

2 c. Flour
2 c. Sugar
1 c. Water
3/4 c. Sour cream
1/4 c. Shortening
1 1/4 tsp. Salt
1 tsp. Vanilla
1/2 tsp. Baking powder
2 eggs
4 oz. Unsweetened chocolate, melted

Frosting:

1/3 c. Butter
3 oz. Unsweetened chocolate, melted
3 c. Confectioners sugar
1/2 c. Sour cream
2 tsp. Vanilla

Directions:-

Cake:

preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

Frosting:

mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Low Cholesterol Chocolate Cake Recipe

Cake

Ingredients:-

Cake:-

1 1/2 c. Flour

1 c. Sugar

3 tbsp. Cocoa

1 tsp. Baking soda

1/2 tsp. Salt

6 tbsp. Vegetable oil

1 tbsp. Vinegar

1 tsp. Vanilla

1 c. Cold water

Icing:-

6 tbsp. Stick margarine

3 tbsp. Cocoa

1 (16 oz.) Box powdered sugar

3 tbsp. Brewed coffee (can be instant)

Cake:

Use an 8 x 8 x 2 inch pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.

Icing:

In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.

Chocolate Mousse Cake Recipe

Cake

Ingredients:-

Crust:-

12 oz. Vanilla wafers

1 1/4 sticks butter

Filling:-

12 oz. Chocolate chips

1 oz. Bitter chocolate

4 tbsp. Sugar

6 tbsp. Milk

8 egg yolks

2 tsp. Vanilla

Topping:-

1 pt. Cream

2 tbsp. Powdered sugar

1 tbsp. Vanilla

Directions:-

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.

Indian French Toast Recipe

Bread

Ingredients:

1/3 cup besan (chick pea) flour
1/4 cup mashed tofu
3/4 cup water
3-4 tablespoon non-hydrogenated vegan margarine
2-4 hot green chilies (I recommend finger hots. Serranos and Jalapenos both seemed a little out of place.)
1/4 cup cilantro
1/2″ slice fresh ginger
2 tablespoon chopped onion (I use a little more.)
1/2 teaspoon salt/to taste, but it needs at least a little.
4 slices vegan bread. (I like sourdough, and I recommend not using a really dark type.)

Directions:

Put everything but the vegan bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it’ll keep three days covered in the frig, if you plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of vegan bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.

Oat Nut Bread Recipe

Bread

Ingredients:

1 3/4 cup ground oats (just stick the rolled oats in a processor)
1/4 cup gluten
1 1/4 to 2 cup whole wheat flour
2 tablespoon soy flour (this is defatted)
2 tablespoon Sucanat (or vegan sugar)
1 tablespoon bakers yeast
2 cup water

Directions:

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that’s okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.

Veganrific Banana Muffins Recipe

Bread

Ingredients:

4-5 mashed bananas
3 cups rolled oats
2 teaspoon baking powder
molasses or vegan maple syrup to taste
pumpkin pie spice, to taste
nuts, if you want

Directions:

Mix it all together. Pour into greased muffin tins, and bake for 25 minutes at 350 degrees.

Peanut Butter Oatmeal Muffins Recipe

Bread

Ingredients:

1 cup whole wheat flour
1 1/2 teaspoon baking powder
1 cup rolled oats
3/4 cup vegan soymilk
Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
1/3 cup peanut non-hydrogenated vegan margarine
1/3 cup vegan maple syrup

Directions:

In large bowl mix flour, baking powder and oats.
In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut margarine and maple syrup. Add to the dry ingredients; stir just until moistened.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes. Makes 12 muffi

Pizza Crust Recipe

Bread

Ingredients:

1 pkg. yeast
3 cups flour
1/3 cups lukewarm water
1 teaspoon salt
2/3 cup lukewarm water

Directions:

Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20- 30 minutes).
Variations: Add 4 tsp basil for a more flavorful crust. Kneed in 4 Tbsp. margarine for a more pastry-like crust. Vary these quantities according to your taste.
Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. (Variation: Top with olive oil.) Spread sauce, add toppings of your choice. Bake at 450 degrees F for about 20 minutes, until crisp.

Fat Free Corn Bread Recipe

Bread

Ingredients:

1 cup cornmeal
1 cup flour
4 tsp. baking powder
1/4 cup vegan sugar (I added a little more because I like sweet vegan cornbread)
1 tsp. salt
1 Tbs ENER-G Ener-G Egg Replacers
1 cup fatfree soymilk
almost 1/2 cup applesauce, unsweetened

Directions:

Mix it all together just until it is completely mixed. I put it in a NON-preheated 450 degree oven. Baked for 20-25 min. I did 20 min. because I like mine real moist in the middle, almost not done. I turned out great!!!

Excellent Corn Bread Recipe

Bread

Ingredients:

1/2 cup whole wheat flour
3/4 cup white flour
3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
4 tablespoon vegan sugar
5 teaspoon baking powder
1/2 teaspoon salt
1/3 cup + 2 tablespoon baby food apple sauce
1/2 cup low fat vegan soymilk
1/2 cup water

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir well.
Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30 minutes, or until top starts to look golden brown.