Pumpkin Cake

PUMPKIN CAKE:
1 - 15 oz. can pumpkin puree
1  1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup water
1/2 teaspoon ginger
1/3 cup oil
4 eggs
1 box French Vanilla Cake Mix, yellow works as well

Preheat oven to 325 *.

Mix ingredients together and bake in a 2 quart mold or larger for 40-55
minutes, depending on mold.  Or make cupcake in any individual tray.

Creamy Caramel Flan

Creamy Flan

Ingredients

• 3/4 cup white sugar
• 1/2 cup (4 oz) cream cheese, softened
• 5 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees .
2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a round mold, tilting to coat bottom and sides. Set aside.
3. In the mixing bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. 
4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight.

Cindy's Berry Cake and Keylime Cheesecake

This berry cake is so simple!  I made this for an Easter gathering last weekend.  Use the Medium Round Molds or any of the molds for a different look.  Make mini cakes using the Round Tray.  Bake your favorite cake or use the one in our catalog.

The filling/frosting is the kicker though!  

Whip in an electric mixer:

4 cups heavy whipping cream (1 quart)

1/2 cup confectioner's sugar

1/4 cup of cream cheese (optional)

1 tsp. vanilla

Then decorate with your favorite berries and mint leaves.

I'm both delighted and a little sheepish at telling you that this is a mix from Costco.  It's a Keylime Cheesecake mix with a crushed chocolate cookie crumb shell.  The reason I'm sharing this with you is because this made the simplest, yet elegant dessert.  It called for a lined baking pan, but it was much easier to turn this "bar cookie" into a delicate, bit-sized treat using the Mini-Muffin Tray.  Use this tray with ANY of your no-bake, frozen, refrigerated desserts!

Ice Cream Birthday Cake

Ice cream cake was my favorite birthday treat growing up and now I know how to make it simply and best of all, cheaply!  (Have you seen how much those cakes cost in the store???)  The most important feature of this cake is the love that was poured into it by even the littlest of our home chefs!

Tools:  Medium Round Mold (having 2 makes it quicker) and Perforated Baking Sheet(s), Mixing Bowl, Set of 3 Spatulas, Heat Resistant Spatula, Pastry Bag and Tips.

Ingredients:

2 boxes of cake mix OR 2 boxes of brownie mixes

WARNING!  Using brownies AND frosting is a sugar overload!  Only make this combo if you are serious about your sweets!

1 gallon ice cream of choice

frosting of choice

Bake two cakes according to box instructions and cool completely.  Let ice cream soften while cakes are cooling.  Leave bottom layer in the Medium Round Mold to cool (on the Perforated Baking Sheet), then once cooled, add ice cream on top of it.  Put the other layer of cake on top of the ice cream, cover (Octagonal Silpat works great for covering) and put the cake in the freezer.  After a couple of hours or overnight, unmold cake on serving plate and decorate with frosting and sprinkles.  Light candles and sing your song!