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Birthday Recipes

posted by regnisaw@yahoo.com 9 years ago

Chocolate Cake Times Three




Ingredients



“cherrybrook



Cherrybrook Kitchen Gluten Free Chocolate Frosting Mix








“cherrybrook




Cherrybrook Kitchen Gluten Free Chocolate Cake Mix






2 ½ sticks softened margarine



2 tablespoons rice milk



1/2 cup vegetable oil



1 cup cold water



2 teaspoons vanilla



Directions

For the Frosting:


COMBINE the softened margarine, rice milk and frosting mix at medium speed for 2 minutes until well blended


For the Cake:


HEAT oven to 350 degrees


GREASE the bottom and sides of a jelly roll pan


COMBINE oil, cold water, vanilla and mix in a bowl until well mixed, pour into pan


BAKE on the middle rack of your oven for 16-18 minutes, until toothpick inserted in the middle comes out clean



Version 1 You will need:


3 tablespoons confection sugar


IMMEDIATELY upon removing from the oven loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar


TRIM 1/4-inch of hard crust off each long side of the jelly roll cake


BEGIN with the narrow side and roll the cake and towel up together


COOL cake on rack, seam side down, for 10 to 15 minutes


ONCE completely cool unroll and frost the cake, leaving ¼ inch edge around unfrosted


ROLL the cake back up with the frosting inside, set on a plate seam side down


SIFT remaining confectionary sugar over the top, garnish with your favorite fruit
SLICE as needed and enjoy!


Version 2 you will need:


1 pint raspberries


½ cup raspberry jam


2 tablespoon confection sugar


COOL the cake 10 minutes in the pan and then completely on a rack


CUT the cake out with a small round cookie cutter, making an even amount of disks


COMBINE ½ the raspberries with the jam using a fork


SPREAD ½ teaspoon of the jam mixture on ½ of the disks


TOP each with the other disk and holding together roll sides in confectionary sugar


USING a star tip drop frosting on the top of the two layer treat


GARNISH each with a raspberry


Version 3 you will need:


½ teaspoon peppermint extract


Mint leaves


COOL the cake 10 minutes in the pan and then completely on a rack


COMBINE the peppermint extract with the frosting mixing well


FROST the entire top of the cake


SLICE the cake into 2 “ x 3” bars


GARNISH each with a mint leave


Twinkie Cake



Ingredients


1- Pamela’s Products-Classic Vanilla Cake Mix


Filling:


1 c. milk or substitute


4 Tbs. Authentic Foods-White Rice Flour Superfine


½ c. butter


½ c. Crisco-butter Flavor


1 c. sugar


Directions


Bake cake in 2, 8-inch round pans according to package directions. While cake is baking, begin making filling by boiling milk and flour over med-low heat. Remove from heat and immediately beat with a mixer until smooth. Cool completely. Next, beat butter, Crisco and sugar for 4 minutes. Add cooled milk and flour mixture and 2 tsp. gluten free vanilla, beat for 4 minutes more. When filling is smooth, spread ¼ of the filling between the two layers of cake and use the rest of the filling to frost the entire cake.




Orange - Vanilla Milkshakes



Ingredients


1 can (6oz.) frozen orange-juice concentrate


½ c. milk


¼ to ½ c. sugar


½ tsp. pure vanilla extract


1 c. ice cubes


Directions
In a blender, combine orange-juice concentrate, milk, sugar, vanilla, ½ c. water, and ice cubes; puree until smooth. Serve immediately.





Favorite Cheese Pizza



Ingredients
1 – 13 inch Olivia’s Oven pizza crust


7 oz. Ragu Homemade Style pizza sauce


1 c. pizza cheese


Directions


Preheat oven to 400 degrees. Spread sauce evenly over crust and top with cheese. Bake in the oven for 15-20 minutes. For a soft crust, bake pizza on a baking stone. For a crispy crust, bake pizza on a dark cookie sheet. This pizza is also great loaded with veggies, or with a dairy free cheese substitute.


Gluten-Free Play Dough



Ingredients


2/3 c. rice flour


1/3 c. potato starch flour or cornstarch


1/3 c. salt


2 tsp. xanthan gum


1 Tbs. cream of tarter


1 package unsweetened fruit drink powder, any flavor


1 Tbs. vegetable oil


1 c. warm water


Extra potato starch or cornstarch for kneading dough


Directions


In a medium-sized saucepan, combine the rice flour, potato starch flour or cornstarch, salt, xanthan gum, cream of tarter and drink mix powder. Add the oil and the warm water to the flour mixture and mix well. Heat the mixture over medium heat mixing well for about one minute, or until the mixture thickens and pulls away from the sides of the pan. Remove from heat. Turn the dough out onto a cornstarch-floured board or waxed paper. Knead in enough potato starch until the dough is no longer sticky. Store in an airtight container or zip bag when not in use. If the dough becomes too thick or slightly dry after using, heat in the microwave on high for about 30 seconds and knead.




tags:  cake, desserts, milkshake, chocolate, twinkie
 
 
 
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