Saturday, May 16, 2015
Thursday, May 14, 2015
¾ cup softened Butter
2½ cup Flour
2½ tsp Baking Powder
½ tsp Salt
1½ cup Sugar
1 tbsp Root Beer Extract or 1 tsp Root Beer Concentrate
½ tsp Vanilla
1 cup Root Beer
1 cup softened Butter
3 cup Powdered Sugar
3 tbsp Root Beer
1 tsp Root Beer Extract or ¼ tsp Root Beer Concentrate
1 tsp Vanilla
Line muffin pans with paper liners.
Preheat oven to 350.
Stir together flour, salt and baking powder.
Cream together butter and sugar until fluffy.
Mix in eggs, root beer extract and vanilla.
Gradually add in flour and root beer until just combined.
Fill each cup about ⅔ full.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes before transferring to wire rack to cool completely.
Whip butter, root beer extract and vanilla for frosting until fluffy.
Gradually add powdered sugar.
Add root beer until you reach desired consistency.
Transfer to piping bag and frost each cupcake.
Top with a cherry and cut straw (optional).
Wednesday, May 6, 2015
Cherry Dump Cake
2 (21-ounce) cans cherry pie filling
1 (15-ounce) yellow cake mix, box
1/2 cup butter, melted
Spray slow cooker with nonstick spray.
Pour pie filling into the bottom of the slow cooker. In a bow, mix the cake mix and melted butter until crumbles form. Sprinkle over the cherries. Cover and cook on high 2-3 hours. Then, uncover and cook 30 minutes more to reduce condensation. (Cake should be cooked when it is done and not mushy!) Serve with whipped cream and vanilla ice cream, if desired!
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Friday, May 1, 2015
3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup
1 pkg. yellow cake mix
½ cup butter, melted
Preheat oven to 350°F.
In a 13x9-inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. Drain the third can and add only the peaches to the baking dish.
Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches.
Drizzle cake mix with butter.
Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
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