SusieHomemaker

Strawberry Shortcake

• 4 C Sliced Strawberries (1 qt)
• ½ C Sugar
• 2-1/3 C Baking Mix (Bisquick)
• ½ C Milk
• 3 Tbsp Sugar
• 3 Tbsp Butter or Margarine, melted
• 1-8 oz container Whipped Topping (Cool-Whip)

Mix berries and ½ C Sugar, set aside.  Heat oven to 425 degree.  Stir baking mix, milk, 3 Tbsp sugar, and butter until soft dough forms.  Drop 6 large spoonfuls onto ungreased cookie sheet.  Bake 10-12 minutes or until golden brown.  Split while warm, fill with strawberries and top with whipped topping. 

Super Easy Champagne Cakes

• 1 box White Cake Mix
• 3 Egg Whites
• 1/3 C Vegetable Oil
• 1¼ C Very Dry Champagne
• Champagne Extract
• 1-2 Cans of Vanilla Frosting
• Sanding Sugar
• Silver Dragees (optional...you can find at a specialty cake decorating store)

Mix ingredients and bake in 13x9 pan at 350 degrees until toothpick inserted in halfway between side and center comes out clean.  Once cool (in pan) use a round cookie/bisquit cutter to cut into circles.  Remove from pan to top.  For topping add 1-2 tsp of Champagne Extract to Vanilla Frosting (just mix the extract into the can of frosting).  Frost freely with a crumb and top coat.  Sprinkle sanding sugar over tops and sides and randomly place dragees.  Add a small "disco ball" for a more glamourous effect.

Easy Strawberry Cream Cake

• Prepare a strawberry cake mix as directed on box, but substitute water with strawberry juice.  Spray the bottom of pan with cooking spray and use cake mix to dust instead of flour.  Bake 20 minutes at 380 degrees or until toothpick inserted halfway between center and side comes out clean.  Cool in pan.  Cut cake into layers using serrated knife.  Fill with strawberry jam or preserves.  Use 2 cans of store bought strawberry frosting, stirring well before applying crumb coat and top coat, chilling between coats.  Top with fresh cut strawberries and chill completely before serving.

Fresh Apple Cake

• 3 C Flour
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 C Oil
• 2 C Sugar
• 2 Eggs
• 2 tsp Vanilla
• 3 C Apples, chopped

Mix all dry ingredients, then add oil and sugar, creaming together.  Add eggs, vanilla and apples.  Pour into a greased and floured bunt pan.  Bake at 325 degrees for 1¼ hours or until golden brown and toothpick comes out clean.  No icing or frosting needed, but if preferred use cream cheese.

Boston Cream Cupcakes

• Vanilla and Chocolate Cupcakes (store bought are okay)
• Vanilla and Chocolate Pudding (prepared as directed)
• 2 C Heavy Cream
• 1 pkg Chocolate Chips

Ganache: Heat cream and chocolate chips in microwave safe bowl, at 30 second intervals on ½ power until smooth, stirring inbetween.  Let stand 15-20 minutes.

With a knife, poke an X in the top of the cupcakes.  Cut a corner off of a 2 gallon size zip-lock baggies and put a large cake decorating tip in corner before filling one with vanilla pudding and the other with chocolate pudding.  Push tip into the center of X in top of cupcake and squeeze into cakes until just oozing out.  Dip or smooth Ganache mixture onto tops.

Pineapple Upside-Down Cake

• 1-8½ can sliced pineapple
• ½ C brown sugar
• 1/3 C shortening
• 1 tsp vanilla
• 3 Tbsp butter
• 4 maraschino cherries, halved
• ½ C sugar
• ¼ tsp salt
• 1¼ tsp baking powder
• 1 egg

Preheat oven to 350 degrees.  Drain pineapple, reserving juice.  Melt butter into a bundt or 8x8x2" pan.  Add brown sugar and 1 Tbsp pineapple juice from reserve.  Arrange 8 pineapple slices in bottom of pan, placing cherry half in center of each slice, the inside of cherry facing up.  Cream shortening, sugar, egg and vanilla.  Sift together dry ingredients, add alternatively with ½ cup reamining pineapple juice (if there's not enough juice add enough water to get the ½ C).  Beat after each addition.  Spread over pineapple and cherries in bottom of pan.  Bake at 350 degrees for 40-45 minutes, until knife comes out clean.  Cool 5 minutes, invert onto plate.  Serve warm.

Creamy Coconut Cake

• 1 White Cake Mix, prepared as directed
• 1 Can Coco-de-Lopez
• 1 Can Sweetened Condensed Milk
• 1 sm container Whipped Topping
• 1 sm pkg Coconut

Use straw to poke holes in cake.  Pour Coco-de-Lopez and Sweetened Milk over cake.  Chill until well moist, at least 30 minutes.  Before serving spread topping over cake and sprinkle coconut over top.

Chocolate Pound Cake

• 2 Sticks Margarine or Butter
• 1 C Shortening
• 3 C Sugar
• 5 Eggs
• 3 C Flour
• ½ tsp salt
• ½ tsp Baking Powder
• 5 Tbsp Cocoa
• 1 C Milk
• 1 Tbsp Vanilla

Preheat oven to 325 degrees.  Grease and flour bundt pan.  Cream butter, shortening, and sugar.  Add eggs.  Sift in flour, salt, cocoa, and baking powder.  Stir in milk and vanilla.  Bake for 1½ hours, until toothpick or knife comes out clean.

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