Quick and Easy Cake Recipe

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

3, 2, 1 CAKE

1 box 1-step Angel Food Cake Mix
1 box Cake Mix – Any Flavor
2 Tbsp Water

In a Ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the Ziploc bag. You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is
“3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!”

TRY various flavors of cake mix like carrot cake, red velvet cake, pineapple, lemon, orange, etc. Just remember that one of the cake mixes has to be the angel food mix. The other is your choice. The flavor possibilities are endless!

NOTES:
The best thing is, you open both cake mixes into a gallon storage bag, one that ‘zip locks’ or ‘self-seals’, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple. Put it on a shelf. There is no need to refrigerate, since the mix is dry.

Angel food cake has egg whites so if you are allergic to eggs you can’t use this.

Thanks for sharing Gayla!!!

Photo By: victoriafee

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Fruitcakes
(no, not your brother or your Aunt Mabel )

Today’s recipes are dedicated to my sweet daughter who has for many years now tried desperately to bake herself the perfect homemade fruitcake. It has almost become a family tradition to watch and see what interesting combination she will come up with yet again this year.

I have to give her credit though. I don’t think I have ever seen anyone work with such vigor, determination and tenacity to accomplish something as she does each year with her fruitcake. I’m not sure what we will have to look forward to if one year she actually succeeds and bakes the perfect one. : ) : )

If you haven’t figured out by now, I am going to be talking about homemade fruitcake. You either love fruitcake or you hate it. There is no middle ground. If you are a fruitcake lover, then here are some tips for you (and my daughter) to help you have success in baking them.

Fruitcake Tips:

• If you plan to make homemade fruitcake for Christmas, you need to make it now, this week, because most fruitcake has to "season" for at least a month and are even better if you can let them set longer.
• I know some of you would love to give fruitcake as gifts, but I suggest starting small until you have some success with it. The ingredients for homemade fruitcake can be expensive. If you buy a ton of ingredients and make several batches that subsequently flop you can be out a lot of money.
• Be sure to allow you fruitcake to age for at least a month before you put it in the freezer. Freezing stops the aging (or seasoning) process.
• Always bake at low temperatures: 250 – 300 degrees is best, but some recipes do go a little higher depending on their ingredients.
• Because fruitcakes take so long to bake, line the pan with 1-3 layers of brown paper (you can use a brown paper sack) to prevent them from getting too brown and drying out. Make sure the paper comes up a couple of inches past the top of the pan.
• Fill the pan only 2/3 full with batter.
• To help prevent the fruitcake from drying out, place a pan of hot water on a lower rack in the oven while it is baking.
• To test whether it is done, insert a toothpick. If it comes out moist but not gooey, it is done.
• Let fruitcake cool on a cooling rack before taking it out of the pan. When cool, dump it out of the pan and peel off the paper.
• You can bake your homemade fruitcake in muffin pans or mini loaf pans, but be sure to adjust the baking time. It will be shorter.
• Don’t store fruitcake in a plastic container. The fruitcake will absorb old flavors that have been left behind in the plastic. Wrap in plastic wrap; then foil. Do not wrap with the foil touching the fruitcake because in some cases it can cause a chemical reaction.
• You can take any basic fruitcake recipe and change what you put in it as far as the fruits and nuts are concerned. Just be sure you use the same amounts. For example if it calls for one cup of dried pineapple, you can replace it with mango as long as you use one cup.
• Always mix the fruit and nuts with some or all of the flour for the recipe before you put it in. This keeps all these things from sinking to the bottom. Do this with any recipe that calls for fruit or nuts.
• As with any recipe, read the fruitcake recipe from start to finish before you begin!

Recipes:

Here are 4 fruitcake recipes that you might try. The first is not your usual fruitcake, but I thought it was perfect for our web site (Poor Man’s Fruitcake ) and the second is a more traditional fruitcake recipe. Number 3 is a no bake fruitcake and the fourth, (No Fail fruitcake) I dedicate to my daughter in hopes of her success. : ) : )

Poor Man’s Fruitcake

1 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs, beaten well
4 cups flour
1 tsp. cinnamon
1/4 tsp. each cloves, nutmeg and salt
1 1/2 cup applesauce
1 tsp. baking soda
1 Tbsp. hot water
1 tsp. vanilla
16 oz. gum drops, no black ones
3 cups raisins
1 cup pecans

Preheat oven to 325°. Grease and line two 9×5 loaf pans with brown paper. Sift flour, and spices. Cut gum drops into fourths, and mix those, the raisins and nuts with part of flour mix. Cream together butter, sugars and eggs. Alternately, add the flour mix and applesauce. Add soda to hot water and mix it into the batter. Then add the vanilla. Add gumdrops, raisins, and nuts mixture. Bake for 2 hours. If you use a tube pan instead of loaf pans bake 30-40 minutes longer.

Christmas Wreath Fruitcake

(Don’t forget that you can take out anything like the dates or fruits and replace them with equal amounts of something you prefer.)

1 1/2 cup raisins
1 cup red and green cherries
3/4 cup dates, pitted and chopped
3/4 cup candied pineapple, diced
1/2 cup coconut
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 1/4 cup white sugar
1 tsp. lemon zest
4 eggs
2 tsp. lemon juice

Preheat oven to 300°. Mix first 8 ingredients. In separate bowl cream butter, sugar and add lemon zest, eggs and lemon juice. Mix into flour mixture. Bake for 2 hours.

No Bake Fruitcake

14 oz. sweetened condensed milk
2 cups raisins
2 cups mini marshmallows
2 cups candied pineapple chunks
2 cups dates, pitted and chopped
1 cup dried currants
1 cup walnuts, chopped
2 cups almonds, chopped
1/4 cup candies cherries
1/2 tsp. each nutmeg, cinnamon, allspice, cloves, salt
4 cups graham cracker crumbs

Grease a 9×5 loaf pan. Mix everything well and pour into the pan. Cover and let stand in a cool place for 1 week to age.

Never Fail Fruitcake
Daughter, dear, this one is for you. Luv, mum. : ) : )

This is a big fruitcake recipe but you can easily half it. Using half, you can make 22 cupcakes but, if you do, only bake them for 40 minutes.

1 lb. candied cherries, chopped
1 lb. dates, pitted and chopped
1 lb. candied pineapple, chopped
1 lb. pecans, chopped
4 (8oz.) pkgs. coconut
3 Tbsp. flour
2 (14 oz.) cans of sweetened condensed milk

Preheat oven to 300°. Grease two 9×5 pans and line with brown paper or parchment paper. Mix everything very well and press into pans. Bake 1 1/2 hours. Cool and remove from pan.

photo by: mbiet

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How to make black frosting

When making black frosting, start with chocolate frosting and add black food color to it. Chocolate frosting works better when making black frosting than if you start with vanilla and it tastes delicious!

For something different, use a bone cookie cutter to cut out sandwiches and stack them on a platter.

Jill

photo by: seelensturm

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Here’s a cake that you can use all year long for almost every holiday. You can make it into a cake or cupcakes.

Holiday Cake

1 pkg. white cake
1 pkg. Jello*
1 pkg. coconut

Place coconut and 1 heaping tablespoon of Jello into a jar or container and shake. Set aside. Add rest of Jello to cake mix and then mix and bake according to the directions on the cake box. When done, frost with white frosting and sprinkle with coconut.

*You can use different colored and flavored Jello for different seasons. Use orange for Halloween, red for Christmas, green for St. Patty’s Day, red for Valentine’s Day, etc.

Photo By: eek the cat

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Tips:

When it comes to cooking, there are certain things that are on my list of "not too fun things to do." I try to avoid these things when possible or find faster and easier ways to do them.

Here are a few things you may not like doing and some easier ways to do them:

• Chopping pickles (for egg salad, tuna, potato salad, etc.)

  I would normally just cut a pickle or two with my knife because the amount of time it takes to drag out a chopper, rinse it, let it dry and have to put it away for one little pickle seems like overkill to me. Here is an even easier method that Tawra often uses:

  Take several pickles, chop them with a chopper, place in a jar or container and cover with a little juice. Then, when you need a spoonful or two, just scoop them out of the jar, pressing the spoon against the side of the jar to remove the juice. These are almost like chunky pickle relish. Now you have chopped pickles handy all the time.

• Cracker Crumbs

  For years, I have tossed crackers into a bag and crushed them with a rolling pin. The bag would usually get a hole in it and I would end up with a big mess. (Believe it or not, I don’t own a food processor or chopper.)

  Instead, try placing your crackers into a wide mouth mug or small bowl. Use a narrower tumbler that fits inside the first mug to crush your crackers or cereal for crumbs.

  You could also crush a large amount of crackers into crumbs in a food processor all at once. Store in a large airtight container with a scoop and you’ll have them handy and ready whenever you need them. This works especially well for graham cracker crumbs if you make a lot of pie crusts or to use in other recipes.

• Cutting Meat

  For years, I used a knife to cube all kinds of my meat, until I discovered kitchen shears. Even a nice pair of strong scissors works well. Now I cut my meat with the kitchen shears. It only takes half the time and I don’t have to clean a cutting board afterward.

  If you are cutting something like steak into cubes, cut it when it’s slightly frozen, because it is easier to cut.

Menu:

Chef Salad
Assorted Crackers
Cantaloupe and Watermelon Slices
Iced Tea
Angel Food Delight*
Easy Pineapple/Coconut Cake*

Recipes:

Angel Food Delight

1 angel food cake, cubed
1 can pie filling (cherry, peach or blueberry)
1 small pkg. instant vanilla pudding
1 1/2 cups milk
1 cup sour cream
Whipped topping

Place half of the angel food cake cubes into a pan or dish. Top with pie filling. Place remaining angel food cake on top. In a separate bowl, combine pudding, milk and sour cream, beating well. Pour over cake. Chill for 5 hours or more and served topped with whipped topping.

Easy Pineapple/Coconut Cake

1 can (20 oz.) crushed pineapple, undrained
1 (2 layer) yellow cake mix
1pkg. (4 servings) lemon instant pudding
2 cups whipped topping
1/2 cup flake coconut, toasted
1/2 cup chopped pecans or nuts

Drain pineapple, reserving juice. Mix cake batter according to package directions, but substitute 1 cup pineapple juice for 1 cup of water called for in the cake batter. Pour into a 15x10x1 inch greased baking pan.

Bake at 350 degrees for 15-18 minutes, until toothpick inserted in the center comes out clean. Cool.

Mix milk and pudding, beating 2 minutes with a wire whisk. Stir in pineapple. Spread over cake, cover with whipped topping and sprinkle with coconut and nuts. Store in refrigerator.

Photo By: Mr. T in DC

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Use those Leftovers!

• Next time you make a roast chicken, try stuffing it with leftover cooked rice and some canned chopped peaches.

• For leftover Sloppy Joe mix, add cooked egg noodles, pour into a greased baking dish and sprinkle with cheese. Bake at 350° until cheese is melted and everything is heated through.

• You can add leftover veggies to the leftover Sloppy Joe mix recipe above.

• If those leftover muffins are a little dry and dead, scoop out the centers and add some jam with a dot of butter. If they are savory muffins, add a little grated cheese. Warm them up and watch them disappear.

• Leftover baked potatoes are good cubed and fried in bacon grease for breakfast You can also slice leftover baked potatoes in quarters and roll in melted butter and Parmesan cheese. Bake at 350° for about 20 minutes.

Menu:

Cheeseburger Roll Up
Coleslaw
Italian Roasted Vegetables
Chocolate Eclair Cake

Recipes:

You could do a lot if improvising with this next recipe if you want to use leftovers. Add some finely chopped leftover cooked potatoes or chopped veggies.

Cheeseburger Roll Up

1/2 lb. -1 lb. hamburger
4 slices bacon, cut in small pieces
1/2 cup chopped onion
1/2 lb. Velveeta cheese
1 uncooked pizza crust*

Cook hamburger, bacon and onions. Drain. Add cheese and warm until melted. Roll pizza crust into a 15×8 rectangle and spread with meat mix. Lay seam side down on a greased baking sheet. Bake at 400° for 20-25 minutes.

* You can buy already made pizza crust or make your own pizza crust using our recipe from Dining on a Dime.

Italian Roasted Vegetables

1/2 lb. mushrooms
1 1/2 cups baby carrots
1 medium onion, cut into 1/2 inch thick wedges
1 large bell pepper, cut into strips
1/3 cup Zesty Italian dressing
1/4 cup Parmesan cheese

Toss everything together. Pour onto a baking pan (about 15×10) that has been sprayed with cooking spray. Bake at 450° for about 25 minutes or until vegetables are tender. Sprinkle with a little more Parmesan cheese when done.

We received this yummy recipe from one of our readers a couple of years back and, when I was transferring it over to the new site, I’m afraid I lost her name in cyberspace. I am so sorry.

Chocolate Eclair Cake

1 pkg. honey graham crackers
2 (3.5 oz.) pkgs. vanilla instant pudding
3 cups milk
1 (8 oz.) container whipped topping
1 can chocolate frosting

Line a 9×13 pan with graham crackers. Mix milk and pudding according to the instructions on the package. Then fold in whipped topping. Pour half of the pudding on the graham crackers. Then add another layer of grahams and add the rest of the pudding on top of that layer. Slightly melt the frosting in the microwave (remove lid first) to make it pourable and pour the frosting over the top.

Chill at least 12 hours. It is better if you can chill it for 24 hours. This chocolate eclair cake is much better the next day so it is a great make-ahead dessert when you need one.

photo by: jcarbaugh

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Tips:

If you don’t have time to make cornbread or are out of crackers when serving soup, serve it with some of your favorite seasoned croutons.

It is so easy to make your own croutons. You can use any old, dried bread you want but tougher breads like French bread work best. This is a good way to use things like leftover hamburger buns, bagels or dinner rolls.

All croutons store well an airtight containers for a couple of weeks.

Simple Croutons

None of these measurements need to be exact.

1/4 cup butter, melted
3 cups bread cubes
Garlic powder

Sprinkle garlic powder in butter to taste. Toss with bread cubes and bake at 350° for about 15 minutes, until brown.

Variations:

• Check out Dining on a Dime for Italian croutons with Parmesan cheese and Italian seasoning. Find it on page 161.
• Toss bread with melted butter. Then sprinkle with Ranch Dressing mix.
• You can use olive oil but it doesn’t have quite the flavor of butter.
• Spread bread with softened butter first. Then cut into cubes and toss with other ingredients.
• Make the croutons into bread crumbs. Peel and slice potatoes in half. Roll in butter, crumbs and sprinkle with salt and pepper. Bake at 350° for about 1 hour until tender.

Cinnamon Croutons

Toss with butter, then cinnamon and sugar mix. Bake at 375° for 10 minutes. Stir. Bake 10 more minutes.

These are so good when served with fruit salads, sliced fruit or puddings or crumbled up and sprinkle on top of yogurt, ice cream or applesauce. They’re also delicious on Butternut Squash soup.

Menu:

Apple Barn Soup*
Homemade Croutons or
Garlic Toast*
Banana Cake*

Some of our readers are really good cooks so we try to post some of their delicious recipes every once in a while! Enjoy!

From: Sarah D.

You were looking for recipes for vegetables – The easiest way I get my family to enjoy vegetables is with soup.

Apple Barn Soup

2 packages of frozen mixed vegetables
1 package of frozen southern style hash browns (or peeled and chopped potatoes)
Any leftover meat you may have*
1 large bottle of V-8 type juice, hot and spicy
1 pkg. onion soup mix, optional for more flavor

*(I usually leave the meat out and we have a vegetarian soup night.)

I put this in the crock pot first thing in the morning on low and let it cook all day.

The kids love it and it is cheap!! I can get all of the ingredients at the dollar store in our town. If you can’t find the hot and spicy V-8 juice, just add Tabasco or hot sauce to taste. Hope this helps!!! I serve this with crackers if I am really tired, or a pan of cornbread if I feel like making it. My family doesn’t even realize they are eating a meatless meal when I fix it. They call it “Apple Barn Soup.” because it reminds them of a vegetable soup served at the Apple Barn restaurant in Knoxville, Tennessee.

Note from Jill: This soup would be yummy with a little mozzarella cheese sprinkled on top, too. This recipe is a good one to use those handfuls of leftover veggies you have been keeping in the freezer.

Garlic Toast

Bread
Butter or Margarine, softened
Garlic powder
Parmesan cheese

Spread bread with butter. Sprinkle with garlic powder and cheese. Broil until golden.

Here’s another good recipe from Dining on a Dime. (Page 228)

Banana Cake

1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 cup ripe bananas, (2-3 medium bananas), mashed
1 tsp. vanilla
2 cups flour
1 tsp baking soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup nuts, chopped (optional)

Cream shortening and sugars. Add eggs, one at a time, beating well after each. Add bananas and vanilla. Combine flour, soda, salt and add to cream mixture, alternating with buttermilk. Stir in nuts. Pour into a greased 9×13 pan. Bake at 350° for 25-30 minutes or until a toothpick inserted into the center comes out clean. Frost with vanilla or caramel frosting.

Caramel Frosting

(From Dining on a Dime, page 242)

1/2 cup margarine or butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

Melt margarine over medium heat in a 2 quart saucepan. Add brown sugar and bring to boil, stirring constantly. Reduce heat to low and boil 2 minutes longer, still stirring. Add milk and heat to boiling. Remove from heat and cool. Slowly stir in powdered sugar. Place saucepan of frosting into bowl of very cold water and beat until smooth. If too stiff, add one teaspoon of milk at a time until smooth. Frosts one 9×13 cake.

photo by: sharontroy

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Mini Cherry Cobblers

1 can (21 oz.) cherry pie filling
1 can refrigerator biscuits, separated into 5 biscuits
2 Tbsp. margarine, melted
2 tsp. white sugar
2 tsp. brown sugar
1/4 tsp. cinnamon

Save out 5 cherries and a little of the pie filling for garnish. Divide the rest of the filling between 5 greased 6 oz. custard cups or ramekins. Top each one with a biscuit either rolling the biscuit in the margarine or brush it with it. Mix the sugars and cinnamon and sprinkle on top. Bake at 375° for 14 -17 minutes (until the biscuits are brown). Garnish with reserved cherries and filling.

Cherry Chocolate Sheet Cake

1 pkg. Pillsbury fudge cake mix (This brand seems to
          work best)
21 oz. can cherry pie filling
1 tsp. almond extract (optional)
2 eggs, beaten

Combine all ingredients by hand, mixing well. Pour into a greased and floured 9×13 pan. Bake 30 minutes. When cool frost with:

Frosting

1 cup sugar
5 Tbsp. butter
1/3 cup milk
6 oz. chocolate chips

Place everything but the chips into a small saucepan and bring to a boil. Stir constantly and cook for 1 minute. Remove from heat and stir in chips. Pour over cake and smooth out.

I’m not sure why the word meringue strikes terror in the hearts of so many, but it really is one of the easiest things to make. I love this recipe for meringue that I got from an elderly neighbor of mine. She said it is totally weep proof and so far I have never had it weep on me, even in the Kansas humidity.

I have never seen this recipe anyplace else. I hope it works as well for you! One quick tip on meringue — Always make sure your bowl and beaters are grease free. Also begin with your eggs at room temperature.

Holiday Meringue Cookies

1 Tbsp. cornstarch
1/2 Tbsp. cold water
1/2 cup boiling water
3 egg whites
6 Tbsp. sugar
1 tsp. vanilla
Food coloring

Line 2 large baking sheets with foil and spray with nonstick cooking spray. In a saucepan, mix cornstarch with water. Add boiling water and cook until thick on medium heat. Set aside to cool.

Beat egg whites to soft peaks. Add cornstarch mixture and beat until stiff. Add sugar 1 tablespoon at a time until all is incorporated and then add vanilla and food coloring. Drop onto baking sheets by heaping teaspoonfuls and bake at 225° for 45 minutes.

Once again, you can divide the meringue and use different shades of pastel food colors (the neon colors are great) for Easter, red for Valentine’s Day, red and blue for the 4th of July, etc. You could also stir in some mini chocolate chips before baking too.

Note: This meringue can be used for a pie too. To cut a meringue pie cleanly, butter both sides of the knife.

For more money saving recipes and tips to save on your grocery bill be sure to check out the Dining On A Dime Cookbook!

photo by: kusine

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Menu:

Mexican Chicken Chowder*
Tortilla Chips and Salsa*
Gingerbread Trifle*

Recipes:

*Mexican Chicken Chowder

1 lb. chicken, cooked and cubed
1/2 cup onion
1-2 cloves garlic, crushed
2 Tbsp. margarine
2 chicken bouillon cubes
1 cup water
1/2 tsp. ground cumin
2 cups (8 oz.) Monterey Jack or Mexican mix cheese, shredded
1 can cream style corn
1 can (4 oz.) green chilies, chopped, undrained
Hot pepper sauce to taste, 1/2 to 1 tsp.
1 tomato, chopped

Saute chicken, onion and garlic in margarine. Add water and bouillon cubes and simmer 5 minutes. Making sure bouillon cubes are dissolved then add everything else but tomato and cook until cheese is melted. Sprinkle with tomato and serve immediately. Serves 6-8.

*Check out our homemade salsa.

*Gingerbread Trifle

6-8 cups of gingerbread, cubed
1 (3 oz) pkg. vanilla pudding, mixed according to directions
3/4 cup English toffee bits (or crushed Heath candy bars)
Whipped topping

Using 1/2 of everything, layer in a clear glass bowl starting with gingerbread. Layer it all again and top with whipped topping and a few toffee bits. Could place in individual serving dishes too.

For more money saving tips and recipes see Dining On A Dime.

Photo By: stu_spivak

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• If you aren’t an artist but would like to decorate a theme cake, try using your cookie cutters as a pattern. Lightly press the cookie cutter on to the frosting of the cake. You can then pipe frosting around the outline or fill in your pattern.

• Keep a couple of angel food cakes in your freezer for when you need a quick dessert. You can top them with any fresh fruit you have on hand. Add a dollop of whipped topping and you are good to go. In a pinch you can even spread with some fruit jam, and/or pudding and whipped cream.

• If your honey becomes crystallized, don’t throw it away. Warm it in the microwave or a pan of boiling water. Stir it until it becomes clear.

• When making gelatin salads with canned fruit, don’t throw the reserved juice away. Use part of it in place of the water you are supposed to use.

• Keep a loaf of French bread in your freezer. When you are ready to use it, just slice off the amount you need and return the rest to the freezer. It’s easier to slice and butter this way and you don’t leave any to dry out or get old.

• When making a spice cake, add a mashed banana to it for an extra moist cake.

• I once knew an elderly lady who made the most "absolutely to die for" dinner rolls I have ever tasted. When I asked about her secret, she said when she greased to bowl to let them rise in, she used bacon grease instead of shortening or margarine. I have used this for years. No one would ever guess and they all love my rolls.

• To keep your holiday salads crisper, turn a small sauce plate upside down in your salad bowl before you fill it. All the liquid and water will run down under the sauce plate and away from the salad.

• Don’t throw out that pickle juice from the pickles you used on your relish dish. Use it to make French dressing next time instead of vinegar.

• When you need a quick garnish or topping for something, place a bag of chocolate chips in a bowl of hot water. Smash it around every couple of minutes. Then, when the lumps are gone, cut a corner of the bag and drizzle on a cake, cookies, or dessert. When the bag is empty, cut it open and be sure to lick it clean. : )

• For something different for an appetizer or finger food, make mini kabobs. Use a large toothpick or break a bamboo stick and place on it a cube of cooked chicken or ham along with a piece of dried fruit (apricot, pineapple, etc.). You could also add something like a maraschino cherry.

• For a different twist on cinnamon toast to go with your hot chocolate, try using brown sugar instead of white sugar. Just butter a piece of bread, sprinkle with brown sugar, cinnamon and broil until golden brown.

photo by: B*2

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