7-Up Biscuits

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7-Up Biscuits

Course: Breakfast
Author: RecipeRodeo.com

Ingredients

  • 4 C. Bisquick
  • 1 C. sour cream
  • 1 C. 7-Up
  • 1/2 C. butter melted

Instructions

  • Mix all ingredients together except for the melted butter.
  • Melt the butter in the bottom of a baking dish.
  • Place biscuits on the buttered dish and bake at 425 until golden brown.

 

Crock Pot Cinnamon Almonds

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Crock Pot Cinnamon Almonds

Course: Snacks
Author: RecipeRodeo.com

Ingredients

  • 1 1/2 C. sugar
  • 1 1/2 C. packed brown sugar
  • 2 tbsp. cinnamon
  • 1/8 tsp. salt
  • 2 tsp. vanilla
  • 1 egg white
  • 1/4 C. water
  • 3 C. almonds whole

Instructions

  • In a bowl, combine the egg white and vanilla and whisk together.
  • Add the almonds and coat each almond.
  • Stir in the sugar, brown sugar, salt and cinnamon.
  • Spray the inside of your crock pot with non stick spray and put almonds inside.
  • Cook on low, covered, for 3 hours, stirring every 20 minutes.
  • Add the 1/4 C. water and stir.
  • Cook an additional 1 hour, covered, and stir every 20 minutes.
  • Spread out and cool on a parchment lined cookie sheet.

 

Caramel Sauce

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Caramel Sauce

Cook Time8 minutes
Total Time8 minutes
Course: Sauces
Author: RecipeRodeo.com

Ingredients

  • 1 C. brown sugar packed
  • 1/2 C. heavy cream
  • 4 tbsp. butter
  • 1/8 tsp. sea salt
  • 1 tbsp. vanilla

Instructions

  • Melt the butter in a pot.
  • Mix in brown sugar, cream and salt.
  • Cover the pot and cook on low for about 7 minutes. Whisk occasionally.
  • Remove the cover, add the vanilla and whisk in well.
  • Cook for 1 more minute to allow mixture to thicken.
  • Place in a jar and store in the refrigerator.

 

Raddish Cake

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Raddish Cake

Cook Time1 hour
Total Time1 hour
Course: Dessert
Servings: 8
Author: RecipeRodeo.com

Ingredients

  • 3 C. flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3 tbsp. milk
  • 1/2 tsp. salt
  • 3/4 C. butter
  • 1/2 C. instant cocoa
  • 1 C. radishes shredded and drained
  • 1 1/2 C. sugar
  • 1 tsp. vanilla
  • 4 eggs
  • 1/2 C. sour cream
  • 1 tsp. orange peel finely grated

Instructions

  • Grease and flour a 9-10 inch cake pan.
  • An a large bowl, cream the butter and sugar together.
  • Add vanilla to the butter and mix until fluffy.
  • Add one egg at a time beating after each addition.
  • In a separate bowl, combine the flour, baking powder and baking soda and salt. Mix well.
  • In another bowl, combine the remaining ingredients except for the cocoa.
  • Combine all three mixtures together and mix until well blended.
  • Retain one cup of the cake mix and pour the remaining into the cake pan.
  • Mix the cocoa mix into the reserved batter and mix well. Pour over the top of the cake.
  • Bake at 350 for 50-60 minutes.
  • Serve with a frosting made of 1 C. powdered sugar, 4 tsp. milk and vanilla to taste drizzled over the top.

 

Butterscotch Brownies

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Butterscotch Brownies

Cook Time25 minutes
Total Time25 minutes
Course: Dessert
Author: R.L.

Ingredients

  • 1/4 C. butter
  • 1 C. packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. walnuts chopped
  • Powdered sugar

Instructions

  • Preheat oven to 350F.
  • Grease and flour an 8X8 baking pan.
  • In a saucepan, melt butter and stir in brown sugar until dissolved. Allow to cool slightly.
  • Pour butter and sugar mixture into a mixing bowl and add egg and vanilla. Mix well.
  • Sift flour into bowl and add baking powder and salt. Mix well.
  • Stir in walnuts.
  • Pour mixture into the prepared baking dish and bake for 25 minutes.
  • Remove from oven and allow to cool.
  • Dust with powdered sugar, cut into bars and serve.

 

Zucchini Cake

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Zucchini Cake

Cook Time1 hour
Total Time1 hour
Course: Dessert
Author: R.L.

Ingredients

  • Cake:
  • 1 1/2 C. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 3 large eggs
  • 1 1/4 C. vegetable oil
  • 1 C. granulated sugar
  • 1 C. packed brown sugar
  • 2 tsp. vanilla
  • 2 C. shredded zucchini lightly packed
  • 1 C. chopped walnuts
  • Glaze:
  • 1 C. confectioner's sugar
  • 2 tbsp. hot water

Instructions

  • Preheat oven to 325 degrees. Butter Frankfort Ring mold.
  • Sift together the dry ingredients.
  • Add eggs, oil, sugars, and vanilla. Stir until combined.
  • Add zucchini and walnuts, and mix well.
  • Pour batter into prepared pan.
  • Bake 50-60 minutes, or until tester inserted in the middle of cake comes out clean.
  • Allow cake to cool in pan 5-10 minutes, then remove from pan to finish cooling on wire rack.
  • Sprinkle with powdered sugar or glaze.
  • Glaze: While beating, add water to sugar a few drops at a time until the glaze is just thin enough
  • to pour. Pour it over the cake and let it dribble down the sides.

 

Lemon Citrus Savarin Ring Cake

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Lemon Citrus Savarin Ring Cake

Cook Time50 minutes
Total Time50 minutes
Course: Dessert
Author: R.L.

Ingredients

  • Cake:
  • 1 18.25 oz yellow cake mix
  • 1/2 C. butter softened
  • 3 eggs
  • 2/3 C. orange juice concentrate undiluted
  • 1 tsp. lemon zest
  • scant 1/4 C. powdered sugar for garnish
  • Lemon Glaze:
  • 1/3 C. fresh lemon juice
  • 1/2 C. honey

Instructions

  • Combine lemon juice and honey in small saucepan. Warm over low while stirring until blended.
  • Preheat oven to 350 degrees.
  • In large bowl, combine cake mix, butter, eggs, orange juice and lemon zest.
  • Beat on low speed to blend, then beat on medium for 2 minutes.
  • Pour batter into greased and floured Vienna Ring pan.
  • Bake for 45-50 minutes, or when cake tester comes out clean.
  • Remove cake from oven and let cool for 10 minutes in pan, then turn out on platter.
  • While still lukewarm, poke holes over surface with toothpick and spoon Lemon Glaze over.
  • When glaze has soaked into cake, sift powdered sugar lightly over for decoration.
  • Before serving, fill ring with fresh strawberries, orange segments, green grapes and red grapes.

 

Chocolate Cupcakes with Coconut Filling

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Chocolate Cupcakes with Coconut Filling

Course: Dessert
Author: R.L.

Ingredients

  • Filling:
  • 8- oz package cream cheese softened
  • 1/3 C. granulated sugar
  • 1 large egg
  • 1 C. sweetened coconut flakes
  • 1/8 tsp. almond extract optional
  • Chocolate batter:
  • 1 1/2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1/4 C. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. water
  • 1/3 C. vegetable oil
  • 1 tbsp. white vinegar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees and line muffin tins with paper cups.
  • To make filling: Beat together cream cheese and sugar.
  • When smooth, beat in egg.
  • Stir in coconut and almond extract (if using). Set aside.
  • Leftover filling can be refrigerated at least 1 week (for another batch later).
  • To make batter: Stir together four, granulated sugar, baking cocoa, baking soda and salt.
  • Add water, vegetable oil, white vinegar and vanilla extract.
  • Fill paper cups a little less than half full.
  • Top again with a spoonful of chocolate batter.
  • Bake 25 minutes, or until done.
  • Sift powdered sugar on tops.
  • Makes 18 cupcakes.