187 cake refrigerated Recipes

refrigerated sugar cookie dough, softened (recommended: pillsbury ), lemon extract, seedless raspberry jam, chopped pecans

refrigerated piecrusts ...or homemade, egg, water, pecan halves

lime jell-o gelatin, instant lemon pudding mix, dream whip topping mix (1 envelope only ), cold milk, vanilla, lemon cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix)

strawberry jell-o gelatin dessert, fudge marble cake mix, egg , according to cake mix directions, oil , according to cake mix directions, instant vanilla pudding, milk, vanilla

refrigerated biscuits (10 each), milk chocolate kisses (unwrapped), sugar, cinnamon, melted margarine

refrigerated cinnamon roll dough , with icing, cherry pie filling (from 21 oz. can), almonds

refrigerated chocolate chip cookie dough, cream cheese, eggs, sugar (i ve used less and it s still good)

refrigerated crescent rolls, cream cheese, softened, powdered sugar, fruit pie filling

water, boiling, shortening, sugar, salt, milk, compressed yeast cakes, soaked, eggs, well beaten, flour, powdered sugar, butter, cornstarch, vanilla, water, hot

refrigerated pie pastry, brown sugar, corn syrup, unsalted butter, melted, eggs, king arthur unbleached all-purpose flour, ground cinnamon, baking soda, salt, shredded carrots, raisins, chopped pecans, toasted, cream cheese, softened, brown sugar, heavy whipping cream, chopped pecans, toasted, carrot curls

refrigerated chocolate chip cookie dough, philadelphia cream cheese, softened, eggs, sugar, vanilla

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

strawberry gelatin, firm bananas sliced diagonally, golden cake mix, cream, fresh strawberries sliced, prepare cake mix according to package directions. pour into greased and floured pizza pan with edge and bake 10 minutes at 350. cool. prepare genatlin using 1-1/2 cups water. let set until thick but not firm. lay sliced bananas on cake in circular pattern working inward. cover with thickened gelatin and refrigerate. serve with whipped cream and fresh strawberries on top..

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

white cake mix (or use yellow cake mix), egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), frozen strawberries , completely thawed (do not drain the juice), vanilla pudding mix (or cream cheese pudding mix), half-and-half cream or 1 cup use 18% table cream, cornstarch, cool whip frozen whipped topping, thawed, fresh sliced strawberry

white cake mix, egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sliced frozen sweetened strawberries, thawed, vanilla instant pudding mix, milk, whipping cream , whipped, fresh strawberries

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sugar, milk, coconut

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.