Author Archives: Vegipes

Mini-Cheesecakes

Mini-Cheesecakes
Print Recipe
Tiny Cheesecakes that are always a big hit!
Prep Time
20 minutes
Prep Time
20 minutes
Mini-Cheesecakes
Print Recipe
Tiny Cheesecakes that are always a big hit!
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. 1. Line muffin tin with foil liners.
  2. 2. Place one vanilla wafer in each liner.
  3. 3. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.
  4. 4. Bake 25 minutes at 325 F.
  5. 5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative!
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Vegetarian Egg Foo Young

Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Vegetarian Egg Foo Young
Print Recipe
A Vegetarian version of "Egg Foo Young"
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
Utensils Needed
  1. Medium mixing bowl
  2. Large mixing bowl 8"
  3. Frying pan or Wok
Directions
  1. Break 12 eggs into medium bowl. Add salt. Whisk until foamy. Set aside.
  2. Add 1/2 cup flour. In large bowl mix drained bean sprouts, water chestnuts, bamboo shoots, green onions, and tofu.
  3. Heat small frying pan on medium heat. Add 1 teaspoon oil.
  4. Combine eggs and vegetable mixtures. Divide into sixths. Fry each sixth in small pan, turning over and over (like pancake), until golden brown.
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Potato Stick Candy (Hay Stacks)

Potato Stick Candy (Hay Stacks)
Print Recipe
A Candy made with "Potato Sticks". This is one of our favorites at Christmas Time
Prep Time
20 minutes
Prep Time
20 minutes
Potato Stick Candy (Hay Stacks)
Print Recipe
A Candy made with "Potato Sticks". This is one of our favorites at Christmas Time
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. Melt chips and peanut butter together in microwave oven, then add peanuts and potatoes.
  2. Spoon on to wax paper and let harden. This never fails.
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Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Dough
Frosting
Servings:
Instructions
  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
  3. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour.
  4. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  5. Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter.
  6. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins.
  7. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
  8. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.
  9. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.
  10. Remove immediately from pan by inverting onto a place and then tip over onto another plate.
  11. Frosting: Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  12. Enjoy!
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Pink Champagne Cake

Pink Champagne Cake
Print Recipe
This cake contains real chapagne which adds to the lightness and richness.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Pink Champagne Cake
Print Recipe
This cake contains real chapagne which adds to the lightness and richness.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Instructions
Cake
  1. Resift flour with baking soda and
  2. salt. Cream shortening with 1 cup sugar until light and
  3. fluffy. Blend in flour mixture and champagne alternately,
  4. mixing to a smooth batter. Beat egg whites until stiff.
  5. Gradually beat in remaining 1/2 Cup sugar, continuing to
  6. beat to stiff meringue. Fold about 1/2 of the merigue into
  7. batter, mixing gently, but thoroughly with whisk. Gentle
  8. fold in remaining merigue. Turn onto 2 greased and floured
  9. 9" cake pans. Bake at 350 degrees 25-30 minutes, just
  10. until tests done. Let stand for 10 minutes before turning
  11. out onto wire racks to cool. When layers are cool, fill
  12. with coconut filling better laters. Begin frosting cake
  13. with fondant frosting by starting on the sides and top.
  14. Dip marshmallow quarters in remaining frosting to coat
  15. both sides and apply randomly over top and sides of cake.
Coconut Filling
  1. Combine butter, marshmallows and wine in top of double boiler. Set over
  2. simmering water and stir occasionally until marshmallows
  3. are melted. remove from heat and stir in coconut. Cool
  4. until thick enough to spread.
Fondant Frosting
  1. Sift sugar into top of double boiler. Add corn sryup and water. Stir over
  2. simmering water until smooth. Blend in vanilla, salt and
  3. almond extract. Stir in food coloring if desired. Keep
  4. frosting warm while using so it spreads smoothly.
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Monkey Bread

Monkey Bread
Print Recipe
A special dessert bread that the whole family will enjoy.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Monkey Bread
Print Recipe
A special dessert bread that the whole family will enjoy.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Ingredients
Servings:
Instructions
  1. Sprinkle pecans evenly in the bottom of a well greased bundt pan and set aside.
  2. Combine sugar and cinnamon. Cut biscuits into quarters.
  3. Roll each piece in sugar mixture and layer in pan.
  4. Combine brown sugar and butter -- pour over top layers of biscuits.
  5. Bake at 350 for 30-40 minutes.
  6. Enjoy!
Recipe Notes

The reason that mine tastes a little different than the recipe is that I add more pecans in between the layers and make up a little more of the brown sugar and melted butter. otherwise everythings the same

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Mocha Ice Cream Cake

Mocha Ice Cream Cake
Print Recipe
A Delicous Ice Cream Cake
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Mocha Ice Cream Cake
Print Recipe
A Delicous Ice Cream Cake
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Line ladyfingers around side of 9" springform pan. Mix
  2. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars.
  3. Pour into springform pan. Spread a thin layer of chocolate sauce on top.
  4. Freeze for at least 1 hour.
  5. Before serving, spread cake with whipped cream.
  6. Do not let this cake defrost before serving. Serve immediately upon removing from freezer.
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Funnel Cake # 1

Funnel Cake # 1
Print Recipe
This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Funnel Cake # 1
Print Recipe
This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman.
Servings Prep Time
8 30 minutes
Servings Prep Time
8 30 minutes
Instructions
  1. You also need oil for frying, and powdered sugar.
  2. Into a large bowl, sift together: 1 1/3 cup of Flour, 1/4
  3. teaspoon Salt, 1/2 teaspoon Soda, 2 tablespoons Sugar and
  4. 3/4 teaspoon Baking powder. Next, in another bowl blend
  5. together: 1 Egg -- beaten, and 2/3 cup Milk -- or more as needed.
  6. Add the liquid ingredients to the dry ones. Beat until smooth.
  7. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375F.
  8. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. fry until golden brown, about 1 or 2 minutes, turning once with two spatulas.
  9. Remove to paper toweling to drain.Place on a plate and sprinkle with powdered sugar. Serve Hot and repeat the process until all of the batter is used up.
Recipe Notes

It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. 

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Funnel Cake #2

Funnel Cake #2
Print Recipe
Original Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
20 minutes
Prep Time
20 minutes
Funnel Cake #2
Print Recipe
Original Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
20 minutes
Prep Time
20 minutes
Instructions
  1. (You need a metal funnel to make these delicious
  2. Pennsylvania Dutch specialties. ) You will also need about
  3. 1 quart - Corn oil and Confectioners sugar
  4. Stir together first 5 ingredients. Mix egg and milk; add to flour
  5. mixture. Stir until batter is smooth. Pour oil into
  6. skillet (no more than 1/3 full). Heat to 375 degrees. An
  7. electric fry pan is excellent for this. Holding forefinger
  8. over end of funnel, pour 1/4 cup into funnel. Place over
  9. hot oil and remove finger to let batter flow. As batter
  10. flows, move funnel in a circle to form a spiral cake. Fry,
  11. turning once, 2 minutes or until golden brown. Drain and
  12. sprinkle with powered sugar or cinnamon. Repeat. Makes
  13. enough for 6 funnel cakes. Note: instead of the sugar, try
  14. drizzling with a thin icing and sprinkle with chopped
  15. nuts.
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Champagne Cake

Champagne Cake
Print Recipe
This cake really doesn't contain champagne, but is concidered the "Champagne" of cakes by many. Great tasting treat made with White Chiffon Cake and a custard filling.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Champagne Cake
Print Recipe
This cake really doesn't contain champagne, but is concidered the "Champagne" of cakes by many. Great tasting treat made with White Chiffon Cake and a custard filling.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Instructions
  1. Mix cake mix as directed, and pour into 2 9" round cake
  2. pans and bake as directed. Make Custard according to
  3. directions and cool well. Place custard between cake
  4. layers when cooled and frost with the cream cheese
  5. frosting. Shave chocolate over top of cake.
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