17 minute sugar nut cake Recipes

coffee mug, flour (that s plain , not self-rising ), sugar, baking cocoa, egg, milk, oil, splash of vanilla, chocolate chips (optional), some nuts (optional)

easy n delicious country apple pecan cake with caramel frosting, yellow cake mix, ground cinnamon, ground nutmeg, mayonnaise, eggs, peeled, grated tart apples (4 lg. apples), chopped pecans, combine first 5 ingredients. beat at medium speed for 2 minutes., stir in apples ., stir in nuts ., pour into a greased and floured 10 to 12 cup bundt pan or 10 tube pan., bake in a preheated oven at 350 degrees f . for 45 to 50 minutes., cool cake thoroughly before removing from pan ., prepare frosting as cake cooks )., caramel frosting, butter, heavy cream, brown sugar , firmly packed, salt, sugar, few drops vanilla, few pecans for garnish (if desired), mix butter , cream, brown sugar and salt in saucepan., bring to boil, stirring constantly., heat, add vanilla , then gradually add, sugar to make frosting of spreading consistency.

flour, sugar, butter, water, shortening, salt, cocoa, buttermilk, eggs, baking soda, vanilla, cinnamon, butter, cocoa, milk, powdered sugar, chopped nuts

margarine, sugar, eggs, soda, baking powder, cinnamon, apples, peeled and finely chopped, salt, sour cream, vanilla, flour, cream margarine and sugar together. add eggs, beat well add vanilla. sift all dry ingredients, together add alternately with sour cream to the, creamed mixture. fold in apples. pour into a, greased and floured bundt pan., sprinkle with this mixture before baking, brown sugar, margarine, cinnamon, chopped nuts, bake 40 minutes at 375 degrees .

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

toll house bundt cake, flour, baking soda, salt, vinegar and enough milk to measure 1 cup. (to make sour milk), soft butter, brown sugar , firmly packed, vanilla extract, eggs, chocolate chips, in small bowl combine flour , salt and baking soda; set aside., place vinegar in a 1 cup measuring cup; fill with milk; set aside ., in a large mixing bowl combine butter , brown sugar and vanilla extract; beat till light and fluffy. add eggs on low speed. add flour mixture alternately with milk. fold in the chocolate chips., nut topping, soft butter, sugar, nuts, chopped, spoon batter into pan and put on topping. refrigerate for 30 minutes to 1 hour to set before baking. bake at 375* f. for 50 minutes.

egg, beaten, milk (i used vanilla soy), sugar free torani syrup (i used sugar free caramel), bananas, mashed, canola oil, multigrain pancake mix (i use this ), cinnamon, nutmeg, pecans, chopped, scoop vanilla protein powder, salt

cake flour, baking powder, salt, white sugar, shortening, milk, vanilla extract, almond extract, egg whites, chopped walnuts, maraschino cherries, chopped, recipe seven minute frosting, maraschino cherries, halved

spiced apple cake mix in a jar, all-purpose flour, sugar, baking soda, powdered vanilla, cinnamon, ground nutmeg, chopped nuts, golden raisins, combine and blend ingredients in a medium bowl. store in an airtight, attach this to the jar, spiced apple cake, spiced apple cake mix, canola oil, eggs, chopped apples, preheat the oven to 350 degrees f & grease a tube or bundt pan., place the spiced apple cake mix into a large mixing bowl. make a, well in the center of the mix ; add the oil, eggs, and apples. stir, until mixture is smooth. pour into the prepared pan and bake for, hour & 10 minutes, or until a toothpick inserted into the center, comes out clean. cool ; remove from the cake pan.

costa rican raisin cake, cornstarch, freshly brewed coffee, granulated sugar, divided, seedless raisins, chopped nuts, butter, dark brown sugar, eggs, beaten, flour, cream of tartar, baking soda, milk, vanilla extract, mix cornstarch and coffee in saucepan until smooth. add 1/2 cup sugar and cook over low heat, stirring constantly until thickened. add raisins and nuts and set aside while preparing batter., beat butter until soft and fluffy. add brown sugar and remaining white sugar and continue beating until thick and light in color., add cream of tartar and baking soda together and add alternately with milk., add vanilla and mix well. pour 1/2 the batter into a buttered 8-inch square pan. spread with raisin mixture and cover with remaining batter., bake in preheated 350 degree f oven for 40 minutes or until knife comes out clean. cool and turn out of pan and cut into nine squares.

duncan hines yellow cake mix, royal instant vanilla pudding, chopped nuts, eggs, dark rum, vegetable oil, water, rum glaze, water, butter, sugar, dark rum, melt butter in a small saucepan. add the water and sugar; boil for 5 minutes, stirring occasionally. remove from heat and stir in rum

melt and place in 9x13 pan, brown sugar, butter, when melted and mixed smooth add, off pineapples either whole slices with cherries in between and nuts optional, i just use large can crushed pineapple. be sure you save the drained juice ., eggs, separated ( beat whites in separate bowl till stiff), sugar, flour, pineapple juice, baking powder, salt, mix and beat yolks add sugar , juice. sift dry ingredients into this. fold the beaten whites into the cake mix. pour over the fruit and sugar mix., bake 375 for 30 minutes

cinnamon sensation coffee cake, margarine, sugar, egg, slightly beaten, flour, baking powder, salt, milk, vanilla extract, brown sugar, flour, cinnamon, margarine, walnuts or pecans, finely chopped, preheat oven to 350 degrees. spray a 9 x 9 pan with nonstick cooking spray. in a medium bowl, cream margarine and sugar; beat in egg. sift together flour, baking powder and salt in a separate bowl. add to creamed mixture alternately with milk. stir in vanilla. pour blended mixture into prepared pan. to make topping: in a small bowl, mix together sugar , flour and cinnamon. cut in margarine with pastry blender or fork. spoon half over batter and swirl. spoon remaining topping over batter and sprinkle with nuts. bake at 350 degrees for 30 minutes.

matthew 10:42 - 1 cup (water), jeremiah 6:20 - 1 cup (sugar), samuel 25:18 - 1 cup (raisins), matthew 25:4 - 1 tbsp (oil), chronicles 9:9 - 1 1/2 tsp ( spices, either pumpkin pie or apple pie blend), psalm 35:23 (stir), isaiah 38:21 (boil), luke 16:24 - (cool ), then add, kings 4:22 - 2 cups (flour), corinthians 5:8 - 1 tsp (baking soda), luke 14:34 - 1/4 tsp salt, genesis 42:11 - 1/2 cup chopped (nuts, walnuts or pecans), isaiah 2:4 - (beat), leviticus 26:26 - (bake) at 350 about 30 minutes, luke 15:23 - (eat!)

easy cherry cake with pudding frosting, cherry pie filling -- (20 oz), all-purpose flour, salt, baking soda, eggs, oil, vanilla, sugar, chopped nuts, combine all ingredients in a large bowl; mix together well with a, spoon. pour into a greased 9x13-inch cake pan. bake at 350 f . for 40- 50 minutes. cool, and frost with vanilla pudding frosting (see recipe below)., vanilla pudding frosting, combine 1 4-oz. package instant vanilla pudding mix with 1-1/2 cups, cold milk and 1 envelope dream whip topping mix. beat together in, deep bowl at high speed until fluffy and smooth .