My mother shared this recipe with me. She said she has tried it and it works very well. It’s great for when you don’t want to bake a whole cake, but you are craving something baked and sweet.
1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
In a gallon zip-lock bag, combine the two cake mixes together and mix well.
Directions for One Serving Cake:
For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container (I use a coffee cup). Microwave on high fo 1 minute and you have your own instant individual little cake.
You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Try various flavors of cake mix – like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to the angel food mix. The flavor possibilities are endless!
The best thing is you open both cake mixes into a gallon storage bag, one that zip-locks or self seals, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple – put on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the egg whites in it.
1 pkg. sugar cookie dough
Orange paste food color
2 oz semisweet chocolate, melted, cooled
1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies
8 oz. cream cheese
1/4 cup brown sugar
1 tsp. vanilla
Soften cream cheese and blend in the brown sugar and vanilla until creamy. You can use a fork to blend the ingredients, but using a mixer will help to prevent lumps in your dip.
Serve with apple slices. Other fruit slices, such as pears, also work well with this dip.
1 bottle (64 oz.) white grape juice
1 2 liter bottle of Sprite
Mix the juice and sprite in equal amounts.
Garnish with orange slices, maraschino cherries, or strawberries.
My recipe is quick and simple since it requires no baking or slicing of fresh strawberries. I use frozen ones in plastic containers already sweetened and pick up the angel food cake from the Wal-Mart bakery. You’ll also need strawberry flavored Cool Whip.
Let the berries and Cool Whip thaw. Then in a pretty see-through bowl I put a layer of angel food cake which I have torn into pieces then a layer of strawberries and then a layer of cool whip. I keep doing that until I use up everything, being sure to keep enough Cool Whip to cover the top completely.
I usually use 2 Cool Whips and 1 large frozen strawberry container.
1 lb deer tenderloin cut into bite size pieces
1 lb bacon (cut slices in half)
Wrap bacon around bite size pieces of tenderloin and secure with toothpicks. Place in oven broiler, turning over halfway through.
Submitted by Sandy
Clean seeds out of pumpkin and separate from pulp. Rinse.
Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Spread in a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2 – 1 hour more or until lightly browned and crunchy.
*Squash seeds may also be used.
From Kim’s Recipe Collection
1/2 cup (1 stick) butter
1 cup confectioners’ sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.
Yield: about 1 cup
Cut meat in bite size cubes, flour well. Brown evenly in plenty of oil to keep from sticking. Salt, pepper and cover with water. Simmer until meat is tender. Before serving, add one can mushroom soup and blend well in meat gravy. You may have to thicken gravy.
– From Nana’s Recipe Collection
You’ve got a pumpkin that you want to carve. Don’t throw away those seeds from the inside.
Remove the seeds from the stringy part (pulp). Do not rinse. It’s okay to leave a little of the pulp on the seeds.
Mix the seeds with 1/4 cup of melted butter or margarine, then spread on a cookie sheet.
Sprinkle with a small amount of salt.
Bake in oven at 350 degrees for about 10 minutes. The seeds should be lightly browned.
Let cool. Store in airtight containers or plastic bags.
– From Kim’s Recipe Collection