4 cups all-purpose flour
2 cups sugar
8 tablespoons cocoa
3 teaspoons baking powder
3 teaspoons baking soda
2 cups mayonnaise
2 cups water
2 teaspoons vanilla extract
Sift together flour, sugar, cocoa, baking powder and baking soda. Mix together the mayonnaise (not Miracle whip), water and vanilla. Mix dry ingredients and wet ingredients together until smooth and blended. Pour into a lightly greased 9 X 13 pan and bake at 350° for 45 minutes or until done. Frost as desired.
NOTES : I love the taste of this cake. I like to serve it cold from the refrigerator...don't know why, but that's how I like it.
Sunday, September 27, 2009
Friday, September 25, 2009
Banana Chocolate Chip Muffins
1/4 cup sour cream
1 teaspoon soda
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup wheat germ (optional) I didn't use any!
1/2 teaspoon salt
1 cup mashed bananas
1 cup chocolate chips
1 teaspoon vanilla
Mix sour cream and soda and set aside. Mix the rest of the ingredients together, then add sour cream mixture. Don't over mix. Bake at 350 for l8 minutes.
1 teaspoon soda
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup wheat germ (optional) I didn't use any!
1/2 teaspoon salt
1 cup mashed bananas
1 cup chocolate chips
1 teaspoon vanilla
Mix sour cream and soda and set aside. Mix the rest of the ingredients together, then add sour cream mixture. Don't over mix. Bake at 350 for l8 minutes.
Cranberry Applesauce Muffins
1 cup unsweetened applesauce
1/3 cup vegetable oil
1 large egg -- beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries -- chopped
1/2 cup pecans -- chopped
1. Preheat oven to 350 degrees F . Grease and flour a muffin pan, or use paper liners.
2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
1/3 cup vegetable oil
1 large egg -- beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries -- chopped
1/2 cup pecans -- chopped
1. Preheat oven to 350 degrees F . Grease and flour a muffin pan, or use paper liners.
2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
Golden Muffins
1/3 cup sugar
3 tablespoons butter
1 large egg
1/2 cup cottage cheese
1/2 cup milk
1 2/3 cups Bisquick® baking mix
1 teaspoon grated lemon peel -- optional
Preheat oven to 350°. Cream together sugar and butter. Add egg, cottage cheese and milk, stirring each into creamed mixture seperately. Stir in bisquick and lemon peel. Put into paper-lined muffin tins and bake for 20 minutes.
3 tablespoons butter
1 large egg
1/2 cup cottage cheese
1/2 cup milk
1 2/3 cups Bisquick® baking mix
1 teaspoon grated lemon peel -- optional
Preheat oven to 350°. Cream together sugar and butter. Add egg, cottage cheese and milk, stirring each into creamed mixture seperately. Stir in bisquick and lemon peel. Put into paper-lined muffin tins and bake for 20 minutes.
Lemon-Glazed Fruit Muffins
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice
Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.
While muffins are baking, in a small bowl combine glaze ingredients.
When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice
Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.
While muffins are baking, in a small bowl combine glaze ingredients.
When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.
To Die for Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.
Rhubarb Walnut Muffins
1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
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