1 yellow cake mix
1 can apple pie filling
3 eggs, beaten

TOPPING:
1 C. nuts
1 T. flour
1 T. margarine
1/2 C. brown sugar

Mix the first 3 ingredients together. Put in a greased 9×13″ pan.

TOPPING: Crumble over cake batter. Bake at 350º for 35 minutes.

Bake at 300º for 10 minutes. Increase temperature to 325º and bake 10 minutes. Increase temperature to 350º to finish baking. Cook in pan 10 minutes.

Put the first 5 ingredients in large bowl of mixture; beat. Add half of the powdered sugar; beat well. Gradually add boiling water and rest of powdered sugar. Beat several minutes, until smooth, scraping bowl often. If too thick to spread, may be thinned with a little milk or cream.

Preheat oven to 350º. Beat the first 3 ingredients at medium speed of a mixer until well blended, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and the blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10″ tube pan coated with
cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

This here post is for all you folks who LOVE brownie edges.  If you’re at all like me – you tend not to venture too far away from the edge of the brownie pan.  In fact, you eat all around a pan of warm brownies, enjoying every morsel of chewy-edge bliss before leaving the comfort and safety of the brownie pan.

I was fortunate to receive a modern baking miracle called the “Baker’s Edge” baking pan for Christmas.  The designer of this pan is an absolute genius, I wish I had thought of this first.  See the pictures below and purchase one of these bad boys for yourself.  It surely won’t disappoint.

CAKE:
1 box cake mix
1 – 4 serving size box instant pudding mix
4 eggs
1 cup milk
1/2 cup vegetable oil

1. Grease pan with Crisco shortening.
2. Preheat oven to 350º
3. Mix dry ingredients together, then add wet ingredients.
4. Beat with electric mixer until glossy, about 2 minutes.
5. Pour into greased pan.
6. Bake 45 – 55 minutes or until toothpick tests clean.
7. Can top with frosting, glaze, powdered sugar, or leave plain.

GLAZE:
1 cup powdered sugar
1 T. rum
1 T. lemon juice

Combine all ingredients and stir until sugar is dissolved. Pour over cooled cake.

NOTE: Sharon generally adds 2 ounces of poppy seeds and a little freshly-grated nutmeg. This is especially good with yellow, spice or caramel cake mixes and vanilla or butter pecan pudding mixes.

1 1/2 C. sugar
1/2 C. butter
2 egg yolks
1 C. lukewarm water
2 C. flour
2 T. burnt sugar*
2 egg whites, beaten
1 1/2 C. flour
2 tsp. baking powder
1 tsp. vanilla

Mix the first 4 ingredients. Beat into this gradually the flour and burnt sugar. Beat until smooth, then add the beaten egg whites, flour, baking powder and vanilla. Bake.

*To make burnt sugar: Put 1 cup sugar in skillet, keep stirring until brown, then add 1/2 cup of warm water gradually, stir; pour the water in slowly as this spatters.

Cream butter and sugar. Beat in eggs. Sift dry ingredients and stir in alternately with liquid. Stir just enough to make batter smooth. Bake 30 to 35 minutes (layers) or 35 to 40 minutes (9×13″ pan).

2 C. granulated sugar
2 C. all-purpose flour
1/4 C. cocoa powder
1/2 C. vegetable oil
1/2 C. butter
1/2 C. reduced-fat buttermilk
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla extract

FROSTING
1/2 C. butter
1/4 C. cocoa powder
1/3 C. reduced-fat buttermilk
1 lb. box of confectioners’ sugar  (powdered sugar)
1 tsp. vanilla extract

Preheat oven to 400º

PREPARE BROWNIES:
Combine sugar, flour and cocoa; mix well.

Combine 1 cup water with oil and butter in a medium saucepan.  Bring to boil; add to flour mixture and mix well.  Add buttermilk, baking soda, eggs, and vanilla.  Beat well by hand and pour into a greased 15 x 10 baking pan.  Bake 20 – 25 minutes or until a wooden pick inserted in the center comes out almost clean.  Cool completely on wire racks.

PREPARE FROSTING:
Combine butter, cocoa and buttermilk in a saucepan; bring to a boil.  Remove from heat.  Gradually beat in powdered sugar and vanilla with a mixer on low speed.  Spread evenly over cooled brownies.

Serves 48

NUTRITION FACTS PER SERVING:
140 calories, 7g fat, 1g protein, 20 g carbohydrates, 0g fiber and 60 mg sodium.

3 C. flour
2 C. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 – 8 oz. can crushed pineapple, drained
1 C. nuts
1 1/2 C. vegetable oil
1 tsp. vanilla
2 C. bananas, mashed

Mix dry ingredients in large bowl. Make a well in center and add mixture of eggs, pineapple, nuts, oil, vanilla and bananas. Stir sparingly. Pour in a greased and floured Bundt pan, Bake at 350º for 75 minutes.