A help for ministry wives

Cakes, Puddings & Cobblers

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1 1/2 cups vegetable oil

3 large eggs

3 cups grated carrots

1 (8 ounce) can crushed pineapple

Preheat oven to 350 degrees F and grease 13×9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and ad the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.

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Cobbler Mix

 

1 cup all-purpose flour

1 teaspoon baking powder

1 cup sugar

1 teaspoon powdered vanilla

 

 

Directions:

 

Combine and blend the ingredients in a small bowl. Store in and airtight continer or sealed jar.

 

Attach to Jar:

 

Berry Cobbler

Serves 8 to 10

4 cups fresh berries (blueberries, raspberries or boysenberries)

1/4 cup orange juice

1/4 cup sugar

1 teaspoon cinnamon

1 cup unsalted butter, melted

1 egg

1 package cobbler mix

Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in 13×9 inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix and stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 40 minutes or until the topping is golden brown and filling is bubbling. Allow to cool for 15 minutes before serving.

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Lemon Poppy-Seed Cake Mix

 

This cake is delightful with its lemony flavor and the added crunch of poppy seeds.

1 1/2 cups sugar

3cups cake flour

1 1/2 teaspoon baking powder

1/4 cup poppy seeds

 

 

Directions:

 

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in a jar or airtight container.

 

Attach to Jar:

 

Lemon Poppy-seed Cake

Serves 8

3/4 cup butter

6 eggs

1/3 cup milk

1 teaspoon vanilla extract

1 teaspoon lemon extract (not lemon juice)

Zest of 1 lemon

1 package lemon Poppy-Seed Cake Mix

Glaze:

1/2 cup sugar

1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8 to 9 cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

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Spiced Apple Cake Mix

 

3 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoon baking soda

1 teaspoon powdered vanilla

1 1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1 cup chopped nuts

1/2 cup golden raisins

 

 

Directions for Jar:

 

Combine and blend ingredients in a medium bowl. Store in a jar or airtight container.

 

Attach to Jar:

 

Spiced Apple Cake

Serves 8 to 10

1 package spice apple cake mix

1 1/2 cups canola oil

3 large eggs

3 cups chopped apples

Preheat the oven to 350 degrees F and grease a tube or Bundt pan. Place the spiced apple cake mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.

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Vanilla Pudding Mix

 

3 cups nonfat dry milk

4 cups sugar

1/2 tsp. nutmeg

1 tsp. salt

3 cups cornstarch

1/2 tsp. vanilla extract

 

 

Directions:

 

Mix all except the vanilla, and store in an airtight container.

 

Attach to Jar or Container:

 

Vanilla Pudding

To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.

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Chocolate Pudding Mix

 

2 1/2 cups nonfat dry milk

5 cups sugar

3 cups cornstarch

1 tsp. salt

2 1/2 cups baking cocoa

 

Directions:

 

Mix and store in airtight container.

 

Attach to Jar:

 

Chocolate Pudding

To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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Coconut Cream Pudding Mix

 

3 cups nonfat dry milk

4 cups sugar

1 tsp. salt

3 cups cornstarch

1 1/2 cups shredded unsweetened coconut

1 tsp. coconut extract

 

Directions:

 

Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container.

 

Attach to Jar:

 

Coconut Cream Pudding

To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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Butterscotch Pudding Mix

 

2 cups nonfat dry milk

5 cups brown sugar, packed

1 tsp. salt

3 cups cornstarch

 

 

Directions:

 

Mix and store in airtight container.

 

Attach to Jar:

 

Butterscotch Pudding

To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.

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