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Mochiko Bread

Ingredients

  • ½ - box of Mochiko

  • 1½ - cup flour

  • 2 - eggs

  • 1 - stick margarine

  • 1½ - teaspoon baking powder

  • 1½ - cup sugar

  • 1 - can coconut mi

  • 1 - cup coconut flakes

Directions

  1. Mix them all together

  2. bake in the oven at 350 degrees until golden brown.

 

Claire’s Banana Bread

Ingredients:

  • 1 ¼ cup sugar
  • ½ cup margarine (softened)
  • 2 eggs
  • 1 ½ cup mashed ripe bananas
  • ½ cup milk
  • 1 tsp vanilla
  • 2 ½ cup all purpose flour
  • 1 tsp salt
  • 1 cup chopped nuts (optional)

Instructions:

  1. Place oven rack in lowest position
  2. Preheat oven to 350°
  3. Grease bottoms only of two 8 ½ x 4 ½ x 2 ½ inch loaf pans
  4. Mix sugar and margarine in large bowl
  5. Stir eggs until well blended
  6. Add bananas, milk, and vanilla
  7. Beat until smooth
  8. Stir in remaining ingredients except nuts just until moistened
  9. Stir in nuts (optional)

Pour into pans, bake 1 hour or until wooden pick inserted in center comes out clean. Cool 5 minutes, loosen sided of loaves from pans; remove from pans. Cool completely before slicing.

Claire’s Peach Pineapple Dump Cake

Ingredients:

  • 1 box cake mix (yellow or white)
  • 2 cans chunky yellow cling peaches
  • 1 can crushed pineapple
  • 1 stick butter
  • 1 tsp cinnamon (optional)

Instructions:

  1. Preheat oven to 350°
  2. Lightly grease (bottom only) 13 x 9 cake pan
  3. Melt cubed butter
  4. Open canned goods and dump into cake pan
  5. Sprinkle cinnamon if desired at this time
  6. Sprinkle entire (dry) cake mike on top of fruit
  7. Pour butter evenly over top
  8. Bake 45 minutes to 1 hour

Cake will appear wet and uncooked but once cooked it is delicious, almost cobbler in nature, really good served warm a la mode

Pumpkin Bread

Ingredients:

  • 2/3 cup shortening
  • 2-2/3 cup sugar
  • 4 eggs
  • 1 can (1 pound) pumpkin
  • 2/3 cup water
  • 3-1/3 cup all purpose flour
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 2/3 cup coarsely chopped nuts
  • 2/3 cups raisins

Instructions:

  1. Pre-heat oven to 350°
  2. Grease two 9x5x3 inch loaf pans or three 8 ½ x 4 ½ x 2 ½ inch loaf pans
  3. In large bowl cream shortening and sugar until fluffy
  4. Stir in eggs, pumpkin and water
  5. Blend in flour, baking soda, cinnamon and ground cloves
  6. Stir in nuts and raisins
  7. Pour into pans

Bake about 70 minutes or until wooden pick inserted in center comes out clean

Claire’s Pancakes

Ingredients:

  • 2 eggs
  • 1 cup all purpose flour
  • ¾ cup milk
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • 3 tsp baking powder
  • ¼ tsp salt
  • Margarine

Instructions:

  1. Beat eggs in bowl until fluffy
  2. Beat the remaining ingredients except margarine until smooth
  3. Heat skillet over medium heat
  4. Grease with margarine as necessary

Pour ¼ cup of batter onto skillet, cook until puffed and dry around edges flip and cook other side until golden brown

Pat’s Jalapeno Corn Bread

Ingredients:

  • 1 ½ cups corn meal
  • ½ cup all purpose flour
  • ¼ cup vegetable oil
  • 1 ½ cups butter milk
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 eggs
  • ¼ cup jalapeno chopped

Instructions:

  1. Preheat oven 450°
  2. grease 10 inch oven proof skillet
  3. Mix all ingredients
  4. Beat vigorously 30 seconds

Pour into pan, bake 20 minutes or until golden brown, serve warm

Frosted carrot cake

Ingredients

  • 3/4 cup all-purpose flour

  • 2/3 cup whole wheat flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp table salt

  • 1 large egg

  • 2 medium egg whites

  • 3/4 cup honey

  • 1/4 cup vegetable oil

  • 1 tbsp fresh lemon juice

  • 3 cups carrots, grated

  • 3 oz light cream cheese, softened

  • 3 tbsp powdered sugar

  • 1/2 tsp vanilla extract

Instructions

  1. Heat oven to 350ºF. Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray.

  2. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, and oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended.

  3. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely.

  4. Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve.

Mini chocolate cheesecakes

Ingredients

  • 10 pieces chocolate wafers, crumbled

  • 1 1/2 cup fat-free cottage cheese

  • 1/4 cup unsweetened cocoa

  • 1/4 cup sugar

  • 1 tsp vanilla extract

  • 3 medium egg white

  • 3 tbsp cornstarch

  • 1/2 cup light whipped topping

Instructions

  1. Preheat oven to 350ºF. Coat 12 muffin cups with cooking spray; divide wafer crumbs among cups.

  2. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.

  3. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yields one 3-inch cheesecake per serving.

Apple cake

Ingredients

  • 2 large eggs

  • 1/2 cup sugar

  • 1/4 cup fat-free milk

  • 2 tbsp light butter, melted

  • 1 tbsp vanilla extract

  • 1 cup white self-rising flour, sifted

  • 1 1/2 tbsp cornstarch

  • 1 large apple, green, peeled, cored and sliced

  • 1 tsp ground cinnamon

  • 1 tsp sugar

Instructions

  1. Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.

  2. Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.

  3. Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.

  4. Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30 to 35 minutes or until a knife or metal skewer comes out clean when inserted.

Banana-nut crumb cake

Ingredients

  • 14 oz unprepared banana cake mix

  • 1 cup water

  • 1/4 cup unsweetened applesauce

  • 2 large egg white

  • 1 large banana, ripe, mashed

  • 1/2 cup uncooked quick oats

  • 1/2 cup unpacked brown sugar, firmly packed

  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 375ºF. Coat an 8-inch square pan with cooking spray.

  2. Combine cake mix, water, applesauce and egg whites in a large bowl. Stir about 50 strokes with a spoon until mix is moistened; pour into prepared pan.

  3. Combine banana, oats, sugar and walnuts in a medium bowl and mix well; drop by teaspoonfuls over cake batter.

  4. Bake until center is puffed and set, about 30 minutes. Allow to cool for about 20 minutes before cutting into 12 pieces.

 

Apple Pie Cake

Ingredients:

  • 1/4 cups of butter

  • 1 cup of sugar

  • 1 egg

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking soda

  • 1 cup of flour

  • 2 1/2 cups of chopped apples

  • 1/2 cup of chopped nuts

  • 1/4 cup of raisins (optional)

  • 2 Tablespoons of hot water

  • 1 teaspoon of vanilla

Instructions

  1. Cream butter, sugar, and egg. Beat well.

  2. Sift flour with spice and soda. Then add the flour mixture to the creamed butter mixture.

  3. Add apples, water, vanilla, nuts and raisins (optional), mixing well.

  4. Bake in greased pie plate at 350° for 40 to 45 minutes.
     

SOFT PRETZELS

Ingredients:

  •  1 pkg. active dry yeast

  • 1 tbsp. sugar

  • 1 c. warm water

  • 2 1/2 - 3 c. all purpose flour

  • 1 tsp. salt

  • 2 tbsp. salad oil

  • 1 egg white, beaten with 1 tsp. salt & 1 tsp. water

  • Caraway seeds or coarse salt

Instructions

  1. Dissolve yeast and sugar in water in bowl;

  2. let stand about 10 minutes. Add 2 cups flour, salt and oil; beat until smooth.

  3. Gradually stir in more flour to make a soft dough.

  4. Turn dough out onto a floured surface.

  5. Knead until smooth and elastic, adding more flour if necessary to prevent dough from being too sticky.

  6. Place dough in a greased bowl.

  7. Cover, let rise in a warm place until doubled, 45 minutes to 1 hour.

  8. Punch dough down; divide into 12 equal balls.

  9. Roll each out with palms of hands on floured surface to form 18" rope.

  10. Twist into pretzel shapes, tucking ends under.

  11. Place on greased baking sheets.

  12. Let rise, uncovered, 20 to 25 minutes until puffy.

  13. Brush pretzels lightly with egg white mixture; sprinkle with caraway seeds. Or coarse salt.

  14. Bake at 425 degrees until well browned, 12 to 15 minutes. Cool slightly, serve warm.

More Pretzels

Ingredients:

  • (6 large 12 small)
  • 3 ½ C of flour
  • 4 tbsp brown sugar
  • 2 tsp. salt (sea salt preferably)
  • 1 tbsp yeast, dissolved in the water
  • 1 C water (120°) fairly warm but not hot.
  • 2 t baking soda mixed with 1 Cup hot water (in a small bowl)
  • 1 egg beaten with 1 tsp. water (in a small bowl)

Instructions

  1. Mix water/yeast, brown sugar and salt in a food processor, or a large mixing bowl.
  2. Add flour and mix until dough is smooth.
  3. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refridgerator.)
  4. Divide the dough into 6 or 12 pieces.
  5. Roll each piece into a rope, very thin, a little bigger than a pencil.
  6. Shape into an upside down U shape on your table.
  7. Bring the ends together and twist them.
  8. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
  9. Place on a greased cookie sheet.
  10. Now let the pretzels raise for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution.
  11. Sprinkle with; Coarse salt, sesame seeds, and/or parmesan cheese, or Cinnamon sugar

Bake in hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!

 

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