Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Shadowy Moon Marshmallow Treats Recipe
| Halloween
Type: Shadowy Moon Marshmallow Treats Free Cooking Recipe - Halloween Amazing! Ingredients / Directions 6 cup(s)s cocoa-flavored crispy cereal16 Nutter Butter Peanut Butter Sandwich Cookiesfinely chopped (about 2 cup(s))1/3 cup(s) margarine1 (10 1/2 ounce) package miniature marshma
[ read more ]
Corn Cake with Suet Recipe
| Bread
Type: Corn Cake with Suet Free Cooking Recipe - Bread Unbelievable! Ingredients / Directions 1 cup(s) corn meal1 cup(s) Gold Medal flour? teaspoon salt? teaspoon soda? cup(s) chopped suet2 cup(s)s sour milk To prepare this Corn Cake with Suet Recipefirst mix and sift the dry ingredien
[ read more ]
A1 Sauce
| Copycat Complete
Cooking receipe to make A1 Sauce under category Copycat Complete. You may find some video clips related to this receipe below.1/2 Cup Orange Juice1/2 Cup Raisins1/4 Cup Soy Sauce1/4 Cup White Vinegar2 Tbsp Dijon mustard1 Tbsp Bottled Grated Orange Peel2 Tbsp Heinz Ketchup2 Tbsp Heinz Chili Sauce1. B
[ read more ]
Sesame Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 1/2 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 teaspoons agave nectar 1 teaspoon scallion, sliced 1 teaspoon sesame seed Directions 1In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.View relat
[ read more ]
Type: Bumpy Highway Cake Free Cooking Recipe – Cakes
Check out the travel channel!
Ingredients / Directions
Cake
1 (14 ounce) can sweetened condensed milk
(not evaporated milk)
divided
1 cup(s) Butter flavor Crisco-all vegetable shortening
or 1 Butter Flavor Crisco stick all
1 cup(s) granulated sugar
1 cup(s) firmly packed light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup(s) buttermilk or sour milk (see note)
1/2 cup(s) Premium European-style cocoa
2 1/2 cup(s)s all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup(s) hot water
Drizzle
1/3 cup(s) European-style cocoa
3 tablespoons CRISCO Oil
Frosting
1/4 cup(s) Butter Flavor CRISCO all-vegetable shortening
or 1/4 Butter Flavor CRISCO Stick
Reserved sweetened condensed milk
1 cup(s) confectioners” sugar
1/2 cup(s) miniature marshmallows
halved
1 cup(s) chopped nuts Heat oven to 350 degrees F. Grease 10-inch (12-cup(s)) Bundt pan with Butter Flavor Crisco. Flour lightly.
Measure 1/3 cup(s) condensed milk for cake. Reserve remaining milk for frosting.
For cake
combine 1 cup(s) Butter Flavor Crisco
granulated sugar
brown sugar
eggs
1/3 cup(s) condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup(s) cocoa. Beat until well blended. Combine flour
baking soda
cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. (Batter will be thin.) Pour into pan.
Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake
fluted side up
on serving plate. Cool 15 minutes.
For drizzle
combine 1/3 cup(s) cocoa and Crisco Oil in small bowl. Stir to blend.
For frosting
combine 1/4 cup(s) Butter Flavor Crisco
reserved condensed milk and confectioners” sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle.
Serve warm or cool completely.
