Sunday, February 27, 2011

Easy Bake Oven Recipes - Part Two

Crazy Cake
4 1/2 teaspoons flour
3 teaspoons sugar
1/4 teaspoon cocoa
1/8 teaspoon baking powder
Dash salt
1/8 teaspoon vanilla
1/8 teaspoon vinegar
1 1/2 teaspoons vegetable oil

Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar and vegetable oil. Place
in a greased toy cake pan. Pour 1 tablespoon of water over batter. Mix lightly with a fork but do not beat.
Bake 10 minutes. Makes 1 serving.

White Cake
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening (Crisco)

To make the cake mix: In a medium bowl combine sugar, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed & mixture resembles cornmeal. Spoon about 1/3 cup in each of 10 Zip-Lock bags. Label with date & contents. Store in a cool, dry place. Use within 12 weeks.

To bake: Preheat play oven following manufacturer's directions. Grease & flour miniature cake pan. In a small bowl, combine one container cake mix with 4 teaspoons water. Stir with a fork or spoon until blended & smooth. Pour mixture in a prepared pan. Bake as directed. Remove from oven, cool on a rack 5 minutes. Invert the cake on a small plate. When cool, frost, if desired.

Variations: Add 1 teaspoon of unsweetened flavored drink powder: Lemon, Orange, or Cherry

Scrumptious Orange Nut Cake
6 tablespoons of yellow cake mix
1 teaspoon orange zest
6 teaspoons water
½ tablespoon chopped pecans
½ tablespoon coconut

Orange Glaze:
1 tablespoon fresh squeezed orange juice
1 tablespoon sugar
½ tespoon orange zest

Preheat oven for fifteen minutes. Grease and flour two round cake pans. Combine ingredients for orange glaze and set aside.

Mix 3 tablespoons of yellow cake mix with ½ teaspoon of the orange zest and 3 teaspoons of water. Pour into one prepared cake pan and bake for fourteen minutes. Mix the remaining yellow cake mix with remaining ½ teaspoon orange zest and 3 teaspoons water. Pour into remaining cake pan.

While the first layer is still warm and the second layer is baking, drizzle 1 ½ teaspoons of the orange glaze over the top of the warm layer. Pierce the layer several times with a toothpick to help the cake absorb the glaze. When the second layer is finished baking, place it on top of the first layer and drizzle it with the remaining orange glaze. Sprinkle finished cake with nuts and coconut.

Toffee Trifle Cake
6 tablespoons of yellow cake mix
2 tablespoons of milk
1 small box of vanilla instant pudding mix
1½ cups of cold milk
1 small Cool Whip softened
2 Skor or Heath candy bars (crushed)

Mix yellow cake mix with 2 tablespoons of milk until smooth. Bake in round cake pans for about 15 minutes
each. Let cool. Cut into small squares. Mix milk and pudding mix. Fold pudding and cool whip together.
In a trifle dish or glass bowl, arrange the pieces from one cake in the bottom, then cover with some of the pudding mixture, then sprinkle ½ of the candy. Repeat layers. Chill till served. Enjoy licking and eating the leftover pudding.

Cool Ice Cream Cake
4 packages of chocolate cake mix
2 packages of white icing
vanilla ice cream
colored gel

Follow cake mix instructions. Bake 2 cakes. Place ice cream into cake tin and place in freezer for 30 minutes. Take ice cream out of tin and put in the middle of the cakes. Decorate the cake with white icing and

Easy Bake Ice Cream Cake
Ice Cream or Frozen Yogurt of your choice
2 easy bake chocolate cakes (already made)

Fill an EASY-BAKE Brand cake tin with ice cream or frozen yogurt, then place in the freezer for 20 minutes.
Once it has frozen, take it out of the pan and use it as a layer between two chocolate cake layers that you have made ahead of time in your EASY-BAKE oven. Frost and decorate and now you have a yummy ice cream layer cake!

Raspberry Orange Blossom Cake
Vegetable shortening
sliced almonds
6 tablespoons of yellow cake mix
6 teaspoons orange juice
¼ teaspoon grated orange peel
3 teaspoons raspberry jam

Preheat EASY-BAKE Oven for 15 minutes, or ask an adult to preheat kitchen oven to 375 degrees. Generously grease bottom and sides of 2 round baking pans. Flour only bottoms of pans. Press almonds onto sides only of greased surface. Set aside.

Stir together yellow cake mix, orange juice and grated orange peel in mixing bowl until smooth. Pour batter into two prepared pans. Bake each pan in EASY-BAKE Oven for 12 minutes or in your kitchen oven for 12 minutes. Remove pan from EASYBAKE Oven. Immediately invert onto small plate.

Spread 3 teaspoons raspberry jam over top of one cake.  Lay second cake on top. Arrange six almond slices in center of top cake to resemble blossom.

4 teaspoons All-purpose flour
2 teaspoons Cocoa
1 tablepoon Sugar
1/8 teaspoons Baking powder
1 dash Salt
1/8 teaspoons Vanilla extract
4 teaspoons Water
2 teaspoons Vegetable oil
Frosting of your choice

Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the batter is smooth and
chocolate colored. Pour the batter into greased and floured cake pan. Bake 13 to 15 mins. or until you see the sides of the cake separate from the pan. Remove cake and cool. Makes 1 layer cake.

5 tablespoon Cake flour
1/4 teaspoon Baking powder
1/8 teaspoon Salt
5 teaspoons Red sugar crystals
1/4 teaspoon Vanilla extract
4 teaspoons Vegetable oil
8 teaspoons Milk

Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 TBS. of batter into greased and floured cake pan. Bake 15 mins. Repeat for second layer. Makes 2 layers.

1/4 cup All-purpose flour
1/4 teaspoon Baking powder
1/8 teaspoon Salt
2 teaspoons Sugar
2 teaspoons Margarine
4 teaspoons Milk
1 teaspoon multi-colored cookie decorations

Mash together flour, baking powder, salt, sugar and margarine until dough looks like medium-sized crumbs.
Slowly mix in the milk. Form dough into a loose ball and divide it into 4 pieces with a spoon. Place a few dough pieces on greased sheet or pan. Sprinkle with cookie decorations over the top of the dough and push them in with your fingers. Bake 20 minutes. Makes 4 tea cakes.

4 teaspoons Shortening
2/3 cup Powdered sugar
1/4 teaspoons Vanilla
2 teaspoons Milk
Colored sugar crystals for decoration

Stir together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp. of frosting on top of 1st layer. Add 2nd layer and continue frosting. Sprinkle with colored crystal sugars. Frosts a 2 layer cake.

2 1/2 tablespoons Sugar
1 teaspoon Oil
1/8 teaspoon Vanilla extract
4 teaspoons Chocolate syrup
2 tablespoons Plus
1 teaspoon Flour

Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored. Pour batter into greased and floured pan. Bake 15 minutes. When cool, cut them into wedges or little squares. Makes 6 wedges or 1/2 inch squares.

1 tablespoon Powdered sugar
2 tablespoons Margarine
1/4 teaspoon Vanilla extract
1/2 teaspoon Water
1/4 cup All-purpose flour
Your favorite jelly

Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.

1 tablespoon Sugar
1 tablespoon Firmly packed brown sugar
2 teaspoons Margarine
1/8 teaspoon Baking powder
1/8 teaspoon Vanilla extract
1 teaspoon Water
3 tablespoons All-purpose flour
4 teaspoons Semi-sweet chocolate chips

Stir together the sugars and margarine. Add the baking soda, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips. Roll the dough between your fingers and make 12 small balls, 1/2 in. each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 mins. Repeat until all the cookies are baked. Makes 12 cookies.

1/4 cup Butterscotch morsels or chips
2 teaspoons Margarine

Put margarine and morsels into the melting pan and place the pan on the Warm/Melt area top of the oven. Heat for 15 mins. Stir gently every 5 minutes. Using a spoon, fill the candy molds with melted butterscotch. Place the molds in the refrigerator for 30 mins. or until firm. Remove from molds. Makes approx. 6 candies--depending on the mold size.

2 tablespoons All-purpose flour
1/8 teaspoon Baking powder
1 dash Salt
1 teaspoon Margarine
2 1/4 teaspoons Milk
1 tablespoon Pizza sauce
1 1/2 tablespoon Shredded mozzarella cheese

Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove. Makes 1 pizza.

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