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Magic Cheesecake Bars. The classic magic bar, sometimes called “7-layer bars,” consist of graham crackers, condensed milk, gooey chocolate chips (and butterscotch chips), coconut, and nuts ...
Grandmother's Pound Cake II. wannabe chefette. This 5-ingredient, tried-and-true pound cake recipe is the real deal: It has one pound each of butter, flour, eggs, and sugar. It makes three full ...
This Duncan Hines Double-Layer Pineapple Upside-Down Cake takes a retro dessert to the next level. It's made with a whipped cream-buttercream frosting! The post We Made the Iconic Duncan Hines ...
Hummingbird cake. Hummingbird cake is a banana-pineapple spice cake originating in Jamaica and a popular dessert in the southern United States since the 1970s. Ingredients include flour, sugar, salt, vegetable oil, ripe banana, pineapple, cinnamon, pecans, vanilla extract, eggs, and leavening agent. It is often served with cream cheese frosting ...
Recipe. An upside-down cake is a cake that is baked "upside-down" in a single pan—usually a skillet —with the eventual toppings placed in the bottom of the pan. When removed from the oven, the finished upside-down preparation is flipped over and de-panned onto a serving plate. Flipping the cake before serving puts the right-side up, so that ...
Cherry pie with a lattice top crust. A basic cherry pie can be made by simmering cherry juice with sugar, cornstarch and a pinch of salt in a saucepan until thickened. Once thickened, butter is stirred in, then the mixture is poured over the pitted cherries into a pastry-lined pie dish and baked in a hot oven.
Cake. Day 1: In a small bowl, combine the raisins and pineapple (with juice). Cover and refrigerate overnight. Day 2: Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans (or ...
Lane cake. Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon -laced baked cake traditional in the American South. [1] It was invented or popularized by Emma Rylander Lane (1856-1904), a native and long-time resident of Americus, Georgia, who developed the recipe while living in Clayton, Alabama, in the 1890s. [2]