Sunday, October 31, 2010

Peanut Pie


* 2 eggs
* 1/3 cup creamy peanut butter
* 1/3 cup white sugar
* 1/3 cup light corn syrup
* 1/3 cup dark corn syrup
* 1/3 cup butter, melted
* 1 teaspoon vanilla extract
* 1 cup salted peanuts
* 1 (9 inch) pie shell

How to prepare Peanut Pie:

1. Preheat oven to 375 degrees (190 degrees C).

2. In a large bowl, beat eggs until light. Gradually add peanut butter, sugar,light and dark corn syrups, melted butter, and vanilla. Mix well. Fold in peanuts.

3. Pour into crust. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes oruntil set. Cool before serving.

Eggnog Pie


  • 2 boxes instant vanilla pudding (small boxes)
  • 1 quart (4 cups) eggnog
  • 2 tablespoon pumpkin pie spice
  • 8 oz tub Cool Whip, divided
  • 1 deep dish (or 2 regular) graham cracker pie crust
How to prepare Eggnog Pie:

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice,
and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz
(half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in
refrigerator and let set for 2-4 hours. Serve with remaining Cool

Apple-Butterscotch Pie


  • Pastry for 9-inch double crust pie (see recipe)
  • 1 cup packed light brown sugar - divided use
  • 1/4 cup half-and-half
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 7 medium tart green apples, peeled, cored, and cut into 1/4-inch wedges
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • Grated zest of 1/2 lemon
  • Grated zest of 1/4 orange (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon all-purpose flour

How to prepare Apple-Butterscotch Pie:

1. Preheat the oven to 375°F (190°C). Prepare pastry; set aside in refrigerator until ready to use.

2. In a small saucepan, stir 3/4 cup of the brown sugar with the half-and-half over medium heat until the sugar dissolves. Remove from heat and add the butter and vanilla, stirring until butter melts. Set mixture aside to cool completely.

3. In a medium bowl, toss the prepared apples with the lemon juice. Add the remaining 1/4 cup brown sugar, cornstarch, lemon zest, orange zest (if using), cinnamon, allspice and nutmeg. Toss to combine well.

4. Sprinkle 1 teaspoon flour onto the bottom of the unbaked pie shell. Turn apple mixture onto the sprinkled flour. Pour the cooled butterscotch mixture evenly over the apples.

5. Cover with top crust; trim overhang to 1-inch from edge, seal and flute. Make several slits in top crust to allow steam to escape.

6. Bake for about 45 minutes or until golden brown and the juices are bubbling (look into the slits to check). Cool completely on a wire rack before serving.

Berry Trifle


    Christmas Holiday Time Reusable Wall Decoration Stickers - Santa and Reindeer Sleigh
  • 1 (10.75 ounce) package prepared pound cake, cubed
  • 1 (10 ounce) package frozen blueberries
  • 1 (10 ounce) package frozen raspberries
  • 1 (10 ounce) package frozen blackberries
  • 2 tablespoons praline liqueur
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1/2 cup milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container frozen whipped topping, thawed

How to prepare Berry Trifle:

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries,raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.

2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Banana Trifle


* 2 (3.5 ounce) packages instant banana pudding mix
* 1 quart cold milk
* 2 bananas, chopped
* 4 cups heavy cream
* 4 teaspoons vanilla extract
* 1 cup confectioners' sugar
* 1 (12 ounce) package prepared pound cake, cubed
* 1/2 (12 ounce) box vanilla wafers crushed

How to prepare Banana Trifle:

1. Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.

2. In a large bowl, whip cream until stiff peaks are just about to form. Beat in
vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.

3. Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

Chocolate Trifle

Grainware Serving Necessities 120 Ounce Trifle Bowl

* 1 (19.8 ounce) package brownie mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy

How to prepare Chocolate Trifle:

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the
pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Strawberry Trifle


  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (9 inch) angel food cake, cut in cubes
  • 4 bananas, sliced
  • 1 (16 ounce) package frozen strawberries, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed

How to prepare Strawberry Trifle:

1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Raspberry Trifle


  • 1 1/2 cups heavy cream
  • 1/4 cup white sugar
  • 2 (8 ounce) packages cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1 (10.75 ounce) package prepared pound cake
  • 2 (10 ounce) packages frozen raspberries, thawed
  • 2 tablespoons unsweetened cocoa powder, for dusting

How to prepare Raspberry Trifle:

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Apple Gingerbread


* 1/4 cup butter
* 3 Granny Smith apples - peeled, cored and chopped
* 3/4 cup butter at room temperature
* 1 tablespoon honey
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 2 eggs
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 1/2 cup milk
* 1/2 cup chopped walnuts
* 1 egg white
* 1 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1 tablespoon brown sugar
* 1/2 cup butter, softened
* 1 cup confectioners' sugar
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla extract
* 1 (20 ounce) can apple pie filling

How to prepare Apple Gingerbread:

1. Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

3. In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.

4. Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.

5. To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.

6. Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.

7. To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.

Strawberry Banana Trifle


    Sterling Silver Red Enamel and Crystal Strawberry Charm Hoop Earrings (0.4" Diameter)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons strawberry gelatin powder
  • 1 cup cold water
  • 1 pint fresh strawberries, sliced
  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 medium firm bananas, sliced
  • 1 tablespoon lemon juice
  • 6 cups cubed angel food cake
  • 2 cups heavy whipping cream, whipped
  • Additional strawberries or banana slices, optional

How to prepare Strawberry Banana Trifle:

  1. In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat. Stir in strawberries; set side.
  3. In a large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes set aside. Toss bananas with lemon juice; drain and set aside.
  4. Place half of the cake cubes in a trifle bowl or 3-qt. serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers.
  5. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.

Apple And Pear Ginger Trifle


  • 1 medium cooking apple, peeled, cored and sliced
  • 1 medium pear, peeled, cored and sliced
  • 4 tablespoons cider
  • 25 g (1 oz)soft brown sugar
  • 1/4 teaspoon ground ginger
  • 3 slices ginger cake, cut in half
  • 6 tablespoons whipping cream
  • 2 teaspoons icing sugar, sifted
  • 1 tablespoon chopped nuts, toasted
How to prepare Apple And Pear Ginger Trifle:

  1. Place the apple and pear in a saucepan with the cider, brown sugar and ginger.
  2. Cook gently until the fruit is just tender.
  3. Leave to cool.
  4. Arrange the cake in individual glass serving dishes and spoon the fruit and cooking liquid over the top.
  5. Lightly whip the cream and fold in the icing sugar.
  6. Spoon over the fruit and sprinkle with the nuts

Banana and Ginger Trifle


  • 700ml (25fl.ozs) full cream milk
  • 2 rounded dessts. custard powder
  • ½ dessts. sugar
  • few spots vanilla extract
  • 1 pkt trifle sponges - split each into 2
  • 3 large bananas
  • 2-3 pieces stem ginger
  • 284ml (10fl.oz) double cream ready grated chocolate

How to prepare Banana and Ginger Trifle:

  1. Mix the custard powder to a smooth paste with a little of the milk, heat the remainder in a pan with the vanilla extract and sugar.
  2. Add the paste and stir until boiling. Remove from heat and allow to cool a little.
  3. Make the trifle by layering the sponges, banana slices, ginger pieces and custard into a dish, ending with custard.
  4. Leave to become cold before spreading with whipped cream and scattering with grated Chocolate.

Eggnog GingerbreadTrifle


  • 1 (14.5 ounce) package gingerbread cake mix
  • 3 cups eggnog
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup sweetened dried cranberries, chopped (optional)
  • 2 tablespoons gingersnap cookie crumbs (optional)

How to Prepare Eggnog GingerbreadTrifle:

1. Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.

2. Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.

3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.

4. Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Butterscotch Gingerbread Cookies


    Old River Road Gingerbread Girl Shape Cookie Cutter, Copper
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 10 tablespoons butter or canola margarine, softened
  • 6 tablespoons honey
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1/3 cup light molasses
  • 1 1/2 cups butterscotch-flavored morsels (butterscotch chocolate chips)

How to prepare Butterscotch Gingerbread Cookies:

1. Preheat oven to 350F.

2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.

3. Beat butter, honey, brown sugar, egg and molasses in large mixer bowl until fluffy and creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch chips.

4. Use cookie scoop to drop 2 tablespoons of cookie dough onto baking sheets that have been coated with canola cooking spray. Press dough down with fingers or palms to lightly flatten.

5. Bake for about 10 minutes or until cookies are lightly browned but still soft. Remove to wire racks to cool completely.

Gingerbread Cookies


  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg

How to prepare Gingerbread Cookies :

  1. Beat together sugar and butter until creamy. Add molasses and egg and continue beating until smooth and creamy.
  2. Add spices and flour and mix until just incorporated. Form batter into a ball on plastic wrap, wrap tightly and refrigerate for at least 1 hour.
  3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Dust countertop with flour and roll out about 1/2 of the dough to 1/4" thickness.
  4. Cut into desired shapes and transfer cutouts to prepared pans.
  5. Bake approximately 8 - 10 minutes. Cool about 1 minute on pans and then transfer to wire racks and cool completely.
  6. Decorate as desired.

Diabetic Gingerbread Men Recipe


  • 2 c Wheat flour; whole-grain
  • 1/4 ts Salt
  • 1 ts Baking powder
  • 1 ts Baking soda
  • 2 c Bran
  • 3 ts Ground ginger; or to taste
  • 1 ts Allspice
  • 1 ts Ground cinnamon
  • 1/3 c Margarine
  • 6 tb Sugar substitute
  • 1 Egg; beaten
  • 3 tb Orange juice
  • 1 ts Margarine; to grease

How to prepare Diabetic Gingerbread Men:

Heat oven to 350 F. Mix flour, salt, baking powder and baking soda , bran and spices together, then rub in margarine until the mixture resembles fine breadcrumbs. 
Stir the sweetener into the egg and orange juice and beat into the flour mixture. Knead well, and roll out thinly on floured board. 
Using a cutter, cut into gingerbread men shapes (or other shapes) and place on greased cookie sheets. Bake for 15-20 min or until crisp and lightly browned. Cool on a wire tray and store in an airtight container.

Banana Gingerbread


  • 2 cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 cup honey
  • 1/2 cup molasses
  • 1/2 cup butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 2 medium bananas, mashed

How to prepare BananaGingerbread:

1. Preheat the oven to 350 degrees. Spray a 9x5 loaf pan.

2. Sift together all the dry ingredients. In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth. Mix in the eggs one at a time. Mix in the sour cream and bananas. Stir in the dry ingredients just until blended.

3. Place the batter in the pan and bake for 60 minutes, or a toothpick comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.

Apple Gingerbread Bars

Apple Gingerbread Bars:

  1. 1 sm Sweet apple, unpeeled, cut in half, then sliced 1/8 inch thick
  2. 3/4 c. All-purpose flour
  3. 3/4 c. Whole wheat flour
  4. 1 tsp Baking pwdr
  5. 1/2 tsp Baking soda
  6. 1 tsp Grnd ginger
  7. 1/8 tsp Grnd cloves
  8. 1 tsp Grnd cinnamon
  9. 2 x Egg whitesEgg whites
  10. 1 tsp Vanilla extract
  11. 1/4 c. Molasses
  12. 2 Tbsp. + 2 teaspoon vegetable oil
  13. 1 1/2 c. Applesauce - unsweetened

How to prepare Apple Gingerbread Bars:

1. Preheat oven to 350 . Using a 9 x 13 baking panbaking pan - lightly oil Or possibly spray with a nonstick cooking spray. Liberally sprinkle cinnamoncinnamon in bottom of pan. Arrange apple slices over the cinnamon proportionately.

2. Combine both flours, baking pwdr, baking soda and spices in a large bowl and mix well. In another bowl combine remaining ingredients. With either a fork or possibly wire whisk - beat till well blended. Add in to dry mix and mix just till all ingredents are moist. Spread batter over apple slices proportionately.

3. Bake for 25 min, till a toothpick inserted in the center comes out clean. Place pan on wire wire and cold for 3 min - then invert onto a serving plate. For best flavor - serve hot.

Banana Gingerbread Bar


  • 1 each banana, extra ripe
  • 1 pk gingerbread cake mix (14.5 oz)
  • 1/2 cup lukewarm water
  • 1 egg
  • 1 each banana, peeled, chopped
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 1/2 cup powdered sugar
  • 1 lemon, juice of one lemon

How to prepare Banana Gingerbread Bars:

  1. Place medium banana in blender. Process until pureed, use 1/2 cup for recipe.
  2. Combine gingerbread mix, water, 1/2 cup pureed banana and egg in large bowl. Beat well. Stir in chopped banana, raisins and almonds.
  3. Spread batter in greased 13x9 inch baking pan. Bake in 350 degree oven 20-25 minutes until toothpick inserted in center comes out clean.
  4. Mix powdered sugar and 3 tablespoons lemon juice in medium bowl to make thin glaze. Spread over warm gingerbread. Cool. Cut into bars.

Pumpkin Gingerbread Trifle


    Luigi Bormioli Michelangelo Masterpiece Individual Trifle Bowls, Set of 6
  • 2 boxes gingerbread cake mix
  • 2 boxes vanilla instant pudding mix
  • 2 1/2 cups pumpkin pie filling
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 3 cups heavy cream
  • 1 tsp. vanilla
  • 1/2 cup confectioner's sugar
  • 1 cup gingersnap cookies, crushed
How to prepare Pumpkin Gingerbread Trifle:

  1. Prepare and bake gingerbread cake mixes according to package instructions. Cool and set aside.
  2. Prepare vanilla pudding according to package instructions.
  3. Combine pudding with pumpkin pie filling. Fold in brown sugar and cinnamon. Cover and chill.
  4. Whip heavy cream until soft peaks form. Sweeten with confectioner's sugar and add vanilla. Chill until ready to assemble trifle.

Assembling Trifle:

  1. Crumble cooled gingerbread into bite-sized chunks. Layer half of these gingerbread pieces into the bottom of a clear glass trifle bowl.
  2. Spread half of the pumpkin-pudding mixture over gingerbread. Smooth with spatula.
  3. Cover pudding mixture with one-half of the sweetened, whipped cream. Smooth.
  4. Top with remaining gingerbread.
  5. Layer remaining pumpkin mixture.
  6. Spread the rest of the whipped cream over the pumpkin.
  7. Top with crushed gingersnap cookies.
  8. Cover carefully with plastic wrap and chill overnight.

Pumpkin Gingerbread


  • 2 eggs
  • 1/2 cup egg substitute
  • 1 (15 ounce) can solid pack pumpkin
  • 1 1/2 cups honey
  • 1/2 cup butter or stick margarine, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup wheat germ
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat free milk
  • 1/4 teaspoon vanilla extract

How to Prepare Pumpkin Gingerbread:
  1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ.
  2. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
  3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

Friday, October 29, 2010

Ginger Pear Crisp


  • 1 1/2 cups gingersnap crumbs
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 3 peeled ripe pears, cut in half, or use 1 can (28 ounces), drained
  • 1 tablespoon lemon juice

How to prepare Ginger Pear Crisp:

  1. Mix together the crumbs, brown sugar, salt, and melted butter.
  2. Place half of the crumb mixture into a buttered 8-inch round baking dish. Place pears on the crumb layer, cut side up. Sprinkle with lemon juice and remaining crumbs.
  3. Bake at 350° for 25 to 30 minutes. Serve warm with ice cream 


    Gingerbread Girl And Boy Salt & Pepper Shaker Set For Christmas Kitchen Decor
  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
How to prepare Gingerbread:

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a
floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Learning Resources - Smart Snacks Gingerbread Sort & Snap 

Butterscotch Cake


    Monarch Butterfly Costume,Small
  • 2 cups Cake Flour (Sifted)
  • 1/2 cup Butter or Margarine (Softened)
  • 1-1/2 cup Brown Sugar
  • 1 cup Milk
  • 3 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 2 Eggs

For Butter Frosting:

Child's Costume, Orange Butterfly Costume
  • 1/4 cup Butter or Margarine
  • 2 tbsp Cream
  • 1/2 tsp Vanilla Extract
  • 2 cups Powdered Sugar
  • 1 tbsp Hot Water
How to make Butterscotch Cake:

  1. Take a bowl and put cake flour, baking powder and salt into it. Mix them well.
  2. Add brown sugar, butter or margarine, milk (2/3 cup) and vanilla extract to the mixture.
  3. Beat the mixture for about 2 minutes at an average speed.
  4. Now add eggs yolk and rest of the milk to the mixture. Again beat it for about 2 minutes.
  5. Pour the mixture into 8-inch greased cake pan.
  6. Preheat the oven at 350 F for 5 minutes.
  7. Bake the mixture at the same temperature for about 25-30 minutes.
  8. To prepare butter frosting, put the butter over low heat in a pan.
  9. As the butter starts turning brown, add the other ingredients of frosting to it. Keep stirring the mixture till it gets smooth. Cool down the mixture.
  10. After due time, take out the cake from the oven. Let it cool and now frost the cake with butter frosting.
  11. Butterscotch Cake is ready to serve.

Peach Cake


  • 1 1/2 cup cooking oil
  • 2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 3 cups self-rising flour
  • 3 cups peaches, peeled and diced
  • 1 cup chopped nuts
  • 1 cup coconut
  • Frosting:
  • 1 pkg. cream cheese { 3oz. }
  • 1 1/2 cup confectioners sugar
  • 6 tsp. peach juice puree from 1 fresh peach {in blender}

How to Prepare Peach Cake:

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in order listed {cooking oil, sugar, eggs, vanilla, flour, peaches, nuts and coconut.}
  3. Pour into lightly greased and floured Bundt pan and bake for 1 hour. or tested done
  4. Remove from oven; let stand in pan for 10 minutes, then place on cooling rack.
  5. Cool completely.
  6. Mix frosting ingredients together and spoon over top of cake, letting it drizzle over sides
  7. Chill leftovers.

Caramel Cake


  • 3 Cups, sifted cake flour
  • 1-3/4 Cups white sugar
  • 3 tsp Baking powder
  • 1/3 Cup hot water
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2/3 Cup milk
  • 3/4 Cup butter
  • 3 Eggs

How to make Caramel Cake:

  1. Preheat the oven to 350 degrees F.
  2. Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
  3. For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
  4. Continue to cook and stir till melted sugar turn into dark brown.
  5. Remove it from the fire. Add hot water to it and stir till dissolved, keep aside to cool.
  6. In a large bowl, cream shortening with rest of the sugar till light and fluffy.
  7. Add eggs one at a time to it, beating thoroughly.
  8. Combine vanilla and 3 tbsp caramel syrup.
  9. Add flour mixture and milk alternately to it and beat till soft.
  10. Pour the mixture into two 9 inch pans.
  11. Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.

Pineapple Cake


    Vacu Vin Pineapple Easy Slicer, set of 3 blade sizes.
  • 1-1/2 cup Flour
  • 1 cup Pineapple juice
  • 1 cup White sugar
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1 tbsp White vinegar
  • 5 tbsp Vegetable oil

For Icing

    Monchhichi Fruit Costume Pineapple Plush Doll
  • 2-1/2 Cup flour
  • 1/4 Cup crushed pineapple
  • 1 Cup icing sugar
  • 1/8 tsp Powdered ginger
  • 1/2 Cup milk
  • 1/4 Cup butter
  • 1/2 Cup cream cheese
  • 1/4 tsp Salt
How to make Pineapple Cake:

  1. Preheat the oven at 350 F for 10 minutes.
  2. Mix flour, baking powder, baking soda, salt and sugar in a bowl.
  3. Heat the pineapple juice in a saucepan to lukewarm temperature.
  4. Put a small quantity of crushed pineapple in pineapple juice.
  5. Add vegetable oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, salt and sugar.
  6. Pour lukewarm pineapple juice into the above mixture immediately.
  7. Now beat the whole mixture.Pour the whole batter into a pan.
  8. Heat it for 30 minutes at 350 F.

For Icing:

  • Mix flour, powdered ginger and milk in a saucepan.
  • Cook the mixture at medium heat, stirring it constantly.
  • Heat the mixture until it converts into thick paste.
  • Let the mixture cool to lukewarm.
  • Mix butter, cream and crushed pineapple in a bowl.
  • Put the lukewarm paste, salt and icing sugar in the mixture of butter, cream and crushed pineapple.
  • Beat it until it becomes fluffy.
  • Refrigerate it for an hour for firming up the icing.
  • Keep the icing now on the cooled cake.
  • Pineapple cake is ready