This recipe was given to me almost 50 years ago, by a lovely Portuguese woman I was working with at a factory. The Portuguese ladies made this cake for every party we had at the mill. It’s light and fluffy and so easy to make!
Ingredients
12 eggs, separated
2 cups of sugar
1 ½ cups flour
I tsp. baking powder
Directions
Use butter to grease a large tube pan (most angel food cake pans are not big enough.) Then sprinkle sugar inside the pan to cover the butter. This gives the sponge cake a lovely crust.
In one bowl, cream the yolks with the sugar. Then add the flour and the baking powder.
In a separate large bowl, beat the egg whites until stiff peaks form. Fold this into the yolk mixture.
Bake at 350*for 45 minutes.
Cool upside down on plate. Cake slides out after 10 minutes.
Today’s offering is a no-bake dessert called Oreo Fluff–and the recipe says you can use ANY flavor Oreos that you like!
Ingredients
13 ounces Oreo cookies
1/2 cup granulated sugar
8 ounces cream cheese softened
1 cup heavy cream
1 teaspoon vanilla extract
2 cups mini marshmallows
Instructions
Place 13 ounces Oreo cookies into a resealable plastic bag and gently break them up. You don’t want to crush them completely but have a variation of sizes.
In a bowl, use a hand mixer to beat the softened 8 ounces cream cheese and 1/2 cup granulated sugar, together until smooth and fluffy, about 2 minutes.
Gradually pour in 1 cup heavy cream and 1 teaspoon vanilla extract. Continue to beat until the mixture is combined and forms stiff peaks, 3 to 4 minutes.
In a large bowl, use a rubber spatula to fold the broken Oreos and 2 cups mini marshmallows into the cream cheese mixture until well incorporated.
Cover the bowl with plastic wrap and refrigerate for 2 hours before serving.
August is usually a hot month, so I went looking for easy or no bake recipes. This one, No Bake Peanut Butter Cookies has pretzels and oatmeal in it!
Ingredients
2 cups firmly-packed brown sugar
1/2 cup (1 stick) salted butter
1/2 cup whole milk
1/4 tsp. kosher salt
3/4 cup creamy peanut butter
2 tsp. vanilla extract
2 1/2 cups quick-cooking oats
1 cup pretzel sticks, roughly chopped
Directions
Line 2 rimmed baking sheets with parchment paper.
In a medium saucepan, bring the sugar, butter, milk, and salt to a rolling boil over medium-high heat. Let boil, stirring often, until the surface is covered in big, rapidly moving bubbles and the mixture registers 230°F on an instant-read thermometer, about 2 minutes. Remove from the heat.
Stir in the peanut butter and vanilla until everything is combined and smooth. Stir in the oats and pretzels.
Working quickly before the mixture sets up, drop 1 ½ tablespoons of the mixture onto the prepared pans, flattening slightly if you like. Let the cookies set at room temperature until firm, about 30 minutes.
Store in an airtight container at room temperature for up to 1 week.
This recipe is another bar recipe instead of cookies, but the name ironically is…Cheesecake Cookie Bars…lol.
Ingredients
2 cups all-purpose flour
1 cup chopped walnuts (or any nuts you prefer)
⅔ cup butter, softened
⅔ cup brown sugar
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs
¼ cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9×13-inch baking pan with half the crust mixture.
Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, lemon juice, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
Bake in the hot oven until set, about 25 minutes.
ENJOY!
NOTES: The notes to this recipe offering the following suggestions: An 8×8 pan will increase the amount of filling per bar which a lot of respondents did and liked the results. Some used pecans instead of walnuts and liked those results as well. One woman said she doubled the filling ingredients AND used a smaller pan and she liked those results. I haven’t tried this recipe yet, but will update when I have.
I have never heard of this fudge before, but it looks scrumptious!! I am definitely putting this on the TRY list!
Ingredients
1 cup unsalted butter, plus extra for buttering parchment
2 cups packed brown sugar
½ cup whole milk
1 teaspoon vanilla extract
3 ½ to 4 cups sifted powdered sugar
1 ½ cups coarsely chopped pecans, plus more for topping if you like
Instructions
Prepare your workspace by lining an 8×8 inch baking dish with parchment paper, leaving overhang on two sides. Butter the parchment generously to prevent sticking.
Melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Once completely melted, add the brown sugar and stir until thoroughly combined.
Pour in the whole milk and bring the mixture to a rolling boil. Maintain a constant stir to prevent scorching — the mixture should bubble vigorously for exactly 2 minutes by the clock.
Remove the saucepan from heat immediately after boiling and stir in the vanilla extract. Let the mixture cool slightly for about 5 minutes.
Add the sifted powdered sugar gradually, starting with 3½ cups. Beat vigorously with a wooden spoon until the mixture becomes thick, smooth, and loses its glossiness — this usually takes about 3-4 minutes of solid stirring.
Fold in the chopped pecans, distributing them evenly throughout the fudge mixture. The batter should be thick but still pourable at this point.
Transfer the fudge mixture into your prepared dish, smoothing the top with a spatula. Sprinkle additional pecans on top if desired, pressing them gently into the surface.
Allow the fudge to set completely at room temperature, about 2-3 hours. When firm, lift out using the parchment overhangs and cut into 24 squares with a sharp knife.
Notes
Watch that boil time: Set a precise timer for the 2-minute boil – even 30 seconds too long can make your penuche too firm, while undercooking creates fudge that won’t properly set.
Cool before adding sugar: Those 5 minutes of cooling after removing from heat are crucial – adding powdered sugar to mixture that’s too hot creates unwanted crystallization and graininess.
Perfect your pouring consistency: If your mixture becomes too thick after adding powdered sugar, adding an extra tablespoon of warm milk helps restore the perfect pourable texture.
Toast those pecans: Spending just 5 minutes toasting the pecans in a dry skillet brings out their natural oils and dramatically enhances their flavor.
Master the stirring technique: When incorporating powdered sugar, stir in one direction only – this creates fewer air bubbles and gives your fudge that professional, silky-smooth finish.
Mounds Bars are one of my favorite candies and this recipe, Mounds Cookie Bars, is supposed to taste just like them! I have not tried them yet, but I will update this if I do before it posts.
Combine graham cracker crumbs, sugar, and melted butter in a bowl; mix to combine and pat into the bottom of a 9×13 inch baking pan. Bake in the preheated oven for 15 minutes. Keep the oven on.
Combine condensed milk and flaked coconut; spread over the crust and continue to bake for 15 minutes.
Spread melted chocolate over coconut layer. Set aside to cool and let chocolate harden, about 1 hour. Cut into squares.
This recipe, for Louisiana Crunch Cake, looks daunting but it’s not. It’s just incredibly detailed.
Ingredients
Cake:
Cooking spray
2 cups, plus 1/4 cup granulated sugar, divided
1/2 cup sweetened flaked coconut, toasted and divided
3 cups bleached cake flour (such as Swans Down)
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/2 cups unsalted butter, softened
4 large eggs
1/4 cup sour cream, at room temperature
2 tsp. vanilla extract
1 cup whole buttermilk
Glaze:
1 1/2 cups powdered sugar, sifted
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
3 to 4 Tbsp. heavy whipping cream, divided
Directions
Prepare the Cake:
Preheat oven to 325°F. Gather ingredients.
Heavily grease a 12-cup Bundt pan with cooking spray. Sprinkle 1/4 cup of the sugar into greased Bundt pan; tilt and rotate pan until sugar fully coats all sides and bottom of pan.
Sprinkle 1/4 cup of the coconut around bottom of sugar-coated Bundt pan. Set aside.
Whisk together flour, baking powder, and salt in a medium bowl until no lumps remain.
Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes.
Add eggs, 1 at a time, beating on medium speed until just combined, about 1 minute, stopping to scrape down sides of bowl as needed.
Add sour cream and vanilla to mixer; beat on medium speed until combined, about 30 seconds.
With mixer running on low speed, alternately add flour mixture and buttermilk in 3 additions, beating until combined, starting and ending with flour mixture.
Gently transfer Cake batter to prepared Bundt pan, making sure not to disturb sugar coating on bottom and sides of pan; spread evenly into pan.
Bake Cake in preheated oven until a wooden pick inserted in center of Cake comes out clean and top of Cake is a deep golden brown, 1 hour to 1 hour, 5 minutes. Cool Cake in Bundt pan on a wire rack for 15 minutes.
Invert Cake onto wire rack, and let cool completely, 1 to 2 hours.
Vigorously whisk together powdered sugar, butter, vanilla, and 3 tablespoons of the heavy cream in a medium bowl until smooth, about 30 seconds. Add remaining cream, 1/2 tablespoon at a time, until glaze reaches desired consistency.
Immediately drizzle Glaze over cooled Cake. Top evenly with the remaining 1/4 cup coconut. Store Cake at room temperature, wrapped in plastic wrap or in an airtight container, for up to 3 days.
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Sew Colorful 