Category Archives: cake

Impossible Coconut Custard Pie Recipe

You need:

  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/2 cups water
  • 1/3 cup biscuit baking mix
  • 3 eggs
  • 1/4 cup butter, softened
  • 1 1/2 tsp. vanilla extract
  • 1 cup flaked coconut (more if desired)

Preheat oven to 350 degrees.

  • In blender container, combine all ingredients except coconut.
  • Blend on high speed 3 minutes.
  • Pour into greased 10-inch pie plate; let stand 5 minutes.
  • Sprinkle with coconut.
  • Carefully place in oven; bake 35 to 40 minutes or until knife inserted near edge comes out clean.
  • Cool slightly; serve warm or cooled. Refrigerate leftovers.

Recipe Note:

Some readers do not have Bisquick Baking Mix available where they live. I have not tried it myself, but searched and found a baking mix substitute that I am sharing if you want to give it a try. Please drop me a note or send a comment if you try it and how it worked out.

Bisquick Substitute:

Yield: 1 cup
INGREDIENTS:
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon shortening
DIRECTIONS:
  • Mix dry ingredients together together in a small bowl. Cut in shortening using a pastry blender.

Lemon Blueberry Trifle

Ingredients

  • 1 block (8 oz) cream cheese, softened
  • 2 boxes (3.4 oz each) instant lemon pudding mix
  • 3 cups milk
  • 1 tub (8 oz) whipped topping, thawed
  • Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
  • 2 pints (3-4 cups) fresh blueberries
  • Sliced lemon, for garnish (optional)

Instructions

  • Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
  • In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
  • Cover and chill until ready to serve.

Creamy Layered Lemon Squares

Creamy Layered Lemon Squares
Prep Time
30 mins
 
Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.
Servings: 20
Ingredients
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar, divided
  • 1/2 cup butter or margarine, melted
  • 1-1/2 (8 oz. each) pkg.PHILADELPHIA Cream Cheese (12 oz.), softened
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 3 cups sliced fresh strawberries, divided
  • 1-1/2 cups boiling water
  • 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin
  • 2 cups ice cubes
Instructions
  1. Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
  2. Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
  3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
  4. Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

LIGHT LEMON FLUFF DESSERT RECIPE

Light-Lemon-Fluff-Dessert_INGREDIENTS

  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1 package (.3 ounce) sugar-free lemon gelatin
  • 1 cup boiling water
  • 3 tablespoons lemon juice
  • 1 package (8 ounces) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

DIRECTIONS

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.
Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.
In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.Yield: 20 servings.

Sugar-free Whole Wheat Banana Nut Bread

Sugar-free Whole Wheat Banana Nut BreadIngredients


  • 1 1/2 cups whole wheat flour
  • 1 cup splenda
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 3 ripe bananas
  • 1/2 cup chopped walnuts

How to make it


  • Preheat oven to 350 degrees. Grease and flour a loaf pan.
  • In a bowl, mash bananas; add splenda, melted butter, vanilla, baking soda, baking powder and egg until well blended.
  • Stir in flour and walnuts. Mix well. Pour into prepared pan.
  • Bake for 45 minutes, or until a toothpick inserted in center comes out clean.
  • I immediately remove from the pan and cool on a wire rack.