Desserts

101 Desserts

Orange Ring Cake, Topped with Cranberries & Orange Glaze

This Orange Ring Cake, Topped with Cranberries & Orange Glaze, somewhat mimics pound cake because of it's fine tender crumb and moist texture. Yes, we have uploaded two cakes in a row! Now that's a great bonus for you! The holidays are quickly approaching and we believe that this cake would be a crowd pleaser for your family and guests! It is so quick & easy to make, since it is, a mix everything into one bowl type of deal! You can't beat that for a homemade cake. To get this delicious cake to your table, just use our easy, step by step instructions below. We hope that you enjoy!

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:

CRANBERRIES: We used dried cranberries and soaked them for about five minutes in fresh squeezed orange juice for a sweet & tangy flavor.

  • 2 large eggs
  • 3/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 1/2 cups all purpose flour (sifted)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon orange extract
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup orange juice (fresh squeezed)
  • 1 tablespoon finely grated orange peel (zest)

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon pure vanilla extract

NOTE: Depending on desired glaze consistency, adjust ingredients by adding more or less confectioners sugar or choice of milk or orange juice.

INSTRUCTIONS: Preheat oven to 350°

Grease and lightly flour bundt pan, then set aside. To a large bowl add dry ingredients (sifted flour, baking powder and salt), next add all the other ingredients and mix on medium speed for three minutes scraping the bowl occasionally. Pour batter into greased bundt pan and bake for 35 - 40 minutes or until an inserted knife or toothpick into the center comes out clean. Once removed from oven, allow the cake to stay in pan for 10 minutes before placing on cooling rack to glaze. However you can brush the cake with the glaze while warm to add more moisture. Wait until cake is completely cooled before drizzling with glaze.

Enjoy

Lemon Ring Cake

This Lemon Ring Cake, Topped with Lemon Glaze, somewhat mimics pound cake because of it's fine tender crumb and moist texture. Yes, we have uploaded two cakes in a row! Now that's a great bonus for you! The holidays are quickly approaching and we believe that this cake would be a crowd pleaser for your family and guests! It is so quick & easy to make, since it is, a mix everything into one bowl type of deal! You can't beat that for a homemade cake. To get this delicious cake to your table, just use our easy, step by step instructions below. We hope that you enjoy!

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:
  • 2 large eggs
  • 3/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 1/2 cups all purpose flour (sifted)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon lemon peel (zest

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon lemon extract

INSTRUCTIONS: Preheat oven to 350°

Grease and lightly flour bundt pan, then set aside. To a large bowl add dry ingredients (sifted flour, baking powder and salt), next add all the other ingredients and mix on medium speed for three minutes scraping the bowl occasionally. Pour batter into greased bundt pan and bake for 35 - 40 minutes or until an inserted knife or toothpick into the center comes out clean. Once removed from oven, allow the cake to stay in pan for 10 minutes before placing on cooling rack to glaze. However you can brush the cake with the glaze while warm to add more moisture. Wait until cake is completely cooled before drizzling with glaze.

.
Enjoy

Banana Bundt Cake

OK, This Banana Bundt Cake Topped with Cherries & Vanilla Drizzle is a staple in our home! Usually baked as a means to welcome the Fall season and fast approaching holidays. As it bakes, our senses becomes prepared for all of the other wonderful aromas that are sure to follow during this wonderful time of the year. Hope you enjoy! NOTE:Normally we’d use a cream cheese drizzle, but since we did not have any cream cheese on hand, we used what we did have and made a quick and easy vanilla drizzle, which enabled us to completely dress our cake!


INGREDIENTS:
  • 2 cups all purpose flour (sifted)
  • 1 tsp. baking soda
  • 3/4 cup superfine sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 cup of brown sugar
  • 1/2 cup butter (softened at room temperature)
  • 2 eggs (beaten)
  • 3-4 overripe bananas (mashed=2 1/3 cup)

    *Vanilla Drizzle*

  • 1 tbsp milk
  • 1 tbsp butter (melted)
  • 1/4 tsp vanilla extract

INSTRUCTIONS: Preheat oven to 350°

Lightly grease or spray a fluted tube / bundt pan. In a bowl combine flour, baking soda, baking powder, and salt. In a separate large bowl combine butter and sugar, cinnamon and whisk together or blend until texture becomes creamy. Add in beaten eggs, vanilla extract and whisk, add mashed bananas and mix until well blended. Now add flour half at a time and stir until batter is just combined. Pour batter into prepared bundt pan. Bake 40 to 45 minutes, until a knife or toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting cake onto a plate to serve. Allow to cool another 20 minutes before adding icing. Enjoy!

INSTRUCTIONS FOR: *Vanilla Drizzle*

Add powdered sugar and whisk all these ingredients together until texture becomes smooth with a runny consistency for a slow drizzle down the cake. If the texture is too loose, add more powdered sugar, if too thick, add a drizzle of milk. Adjust any of these ingredients according to your preferred taste. Here you can even substitute the vanilla extract with almond or walnut extract. Make it your own!

Enjoy

Mother's Day | Any Day | Easy Strawberry Banana Dream Pie

This is a great “Sweet Treat” for Mother's Day and for any day!

INGREDIENTS:
  • 1 9" Graham Cracker Pie Crust
  • 8 oz package cream cheese, softened
  • 4 oz condensed sweetened milk or (1/2 cup sugar)
  • 1/2 cup strawberries, liquefied (1 cup whole)
  • 1/2 cup mashed ripe bananas (2-3)
  • 1 8 oz tub frozen cool whip, thawed

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon lemon extract

INSTRUCTIONS:

In a large mixing bowl, add cream cheese and condensed sweetened milk, blend together until smooth and creamy, set aside. In a separate bowl mash bananas until creamy without large lumps. Now, in another bowl mash strawberries until liquefied. Add mashed bananas to cream cheese mixture and mix well. Add mashed strawberries and mix well. Fold in thawed cool whip until well blended. Place filling into pie shell, smooth out evenly. Chill 30 minutes to 1 hour.

Note: Use any leftover filling to make strawberry, banana graham cracker sliders as shown in my Lime Pie Video. Enjoy!

Enjoy

Sweet Apple Cinnamon Empanada

INGREDIENTS:
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 package of frozen white empanada shells (Thawed)
  • 1/4 cup of raisins
  • 1 teaspoon lemon extract
  • 1 teaspoon baking powder
  • 1 egg white, lightly beaten

    FILLING:

  • Pinch of salt
  • 1 tsp lemon juice
  • 1/4 cup dark brown sugar
  • 2 tablespoons cornstarch
  • 1 to 2 teaspoons cinnamon
  • 2 tablespoons unsalted butter
  • 4 to 5 firm green apples (like Granny Smith)

INSTRUCTIONS: Preheat oven to 375°

Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon. Stir apples over medium heat, cooking until they are just tender. In a small bowl, mix a tablespoon or two of water into the cornstarch until smooth. In a small bowl, mix a tablespoon or two of water into the cornstarch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken. Remove apples from heat and stir in the lemon juice, until well mixed. Chill apple mixture for at least 1 hour, stirring occasionally.

Place cooled apple mixture on 1/2 of the empanada shell. Fold over the empanada shell, pinching the ends together to create an empanada. Then, using a fork, crimp the edges to make them ridged. Place each empanada on a rimmed baking sheet, lined with parchment paper. Then brush each one with a light egg wash. Bake for 15-20 minutes, until the tops are golden brown. Lightly dust with more cinnamon and serve immediately.

.
Enjoy

Banana Cream Pie Recipe with Confetti

This was a really fun and easy recipe that i enjoyed making. I hope you have as much fun as i did making it and oh yeah, eating it was even more fun. ; ) In this video I made a large sharing batch, but the recipe below is for one pie so check out the measurements and instructions below for this delicious Banana Cream Pie.

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:
  • 1 9" Ready-to-use graham pie crust
  • 1 8 oz tub frozen cool whip, thawed
  • 1 8 oz block of cream cheese, softened
  • 1 large very ripe banana, mashed
  • 1 cup sweetened condensed milk
  • 1 tsp banana cream pudding *optional

INSTRUCTIONS:

In a blender or large mixing bowl, add cream cheese, sweetened condensed milk, banana cream pudding and banana. Depending upon what you're using mix or blend ingredients together until smooth. In a large mixing bowl fold in the thawed cool whip to the batter and hand mix gently but well until smooth and fluffy. Pour filling into pie shell and smooth out. By option you could decorate your pie with graham cracker crumbs, confetti sprinkles or use a piping bag with dream whip to make designs. Be creative and have fun!

Bonus Food Fact: One medium sized banana contains only about 105 calories, 3 grams of fiber, which makes them a pretty good source of fiber, 9% Potassium, 33% Vitamin B6, 1.3 grams Protein and much, much more.


Note: Use leftover pie filling to make graham cracker sliders, click on the link below to get an idea. It's quick & easy!
Quick & Easy 101 Recipes YouTube Channel


Enjoy

Tangy Citrus Orange Cream Pie

Hope you enjoy this quick and easy recipe. It is so good!


INGREDIENTS:
  • 1 squeeze of lime juice
  • 1 8 oz tub frozen cool whip
  • 1 9" Graham Cracker Pie Crust
  • 1/2 lemon fresh squeezed juice
  • 1 naval orange, fresh squeezed juice
  • 1 tbsp orange zest
  • 1 tbsp powdered Tang
  • 7 oz sweetened condensed milk
  • orange peel for ribbons - optional
  • Fresh squeezed fruit juice should equal 1/2 cup juice (strained)

INSTRUCTIONS:

In a large mixing bowl, add cream cheese, sweetened condensed milk, and freshly squeezed orange, lemon, lime juice and Tang. Blend ingredients together until smooth and creamy. Add orange zest and mix well. Fold in cool whip and mix until smooth and fluffy. Don't beat! Gently fold & mix to prevent deflating the cool whip. Add filling to pie shell. Decorate top with choice of graham cracker crumbs, orange zest or orange slices and ribbons. Use leftover pie filling to make graham cracker sliders as seen in our, Easy No Bake Lime Pie | Graham Cracker Sliders video.

Bonus Fruit Fact: Oranges, limes & lemons are packed with vitamin C. However, they also contain other essential nutrients such as, potassium, folate, thiamin, vitamin B6, niacin, calcium, magnesium and so much more.

REFERENCE: For detailed info about citrus fruits, go to the, In the website search bar type, Nutritional and Health Benefits of Citrus Fruits.


To get a idea, go to,
Quick & Easy 101 Recipes YouTube Channel

.
Enjoy

Lemon Ring Cake

This Lemon Ring Cake, Topped with Lemon Glaze, somewhat mimics pound cake because of it's fine tender crumb and moist texture. Yes, we have uploaded two cakes in a row! Now that's a great bonus for you! The holidays are quickly approaching and we believe that this cake would be a crowd pleaser for your family and guests! It is so quick & easy to make, since it is, a mix everything into one bowl type of deal! You can't beat that for a homemade cake. To get this delicious cake to your table, just use our easy, step by step instructions below. We hope that you enjoy!.

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:
  • 2 large eggs
  • 3/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 1/2 cups all purpose flour (sifted)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon lemon peel (zest

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon lemon extract

INSTRUCTIONS: Preheat oven to 350°

Grease and lightly flour bundt pan, then set aside. To a large bowl add dry ingredients (sifted flour, baking powder and salt), next add all the other ingredients and mix on medium speed for three minutes scraping the bowl occasionally. Pour batter into greased bundt pan and bake for 35 - 40 minutes or until an inserted knife or toothpick into the center comes out clean. Once removed from oven, allow the cake to stay in pan for 10 minutes before placing on cooling rack to glaze. However you can brush the cake with the glaze while warm to add more moisture. Wait until cake is completely cooled before drizzling with glaze.

.
Enjoy

Lemon Ring Cake

This Lemon Ring Cake, Topped with Lemon Glaze, somewhat mimics pound cake because of it's fine tender crumb and moist texture. Yes, we have uploaded two cakes in a row! Now that's a great bonus for you! The holidays are quickly approaching and we believe that this cake would be a crowd pleaser for your family and guests! It is so quick & easy to make, since it is, a mix everything into one bowl type of deal! You can't beat that for a homemade cake. To get this delicious cake to your table, just use our easy, step by step instructions below. We hope that you enjoy!.

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:
  • 2 large eggs
  • 3/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 1/2 cups all purpose flour (sifted)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon lemon peel (zest

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon lemon extract

INSTRUCTIONS: Preheat oven to 350°

Grease and lightly flour bundt pan, then set aside. To a large bowl add dry ingredients (sifted flour, baking powder and salt), next add all the other ingredients and mix on medium speed for three minutes scraping the bowl occasionally. Pour batter into greased bundt pan and bake for 35 - 40 minutes or until an inserted knife or toothpick into the center comes out clean. Once removed from oven, allow the cake to stay in pan for 10 minutes before placing on cooling rack to glaze. However you can brush the cake with the glaze while warm to add more moisture. Wait until cake is completely cooled before drizzling with glaze.

.
Enjoy

Lemon Ring Cake

This Lemon Ring Cake, Topped with Lemon Glaze, somewhat mimics pound cake because of it's fine tender crumb and moist texture. Yes, we have uploaded two cakes in a row! Now that's a great bonus for you! The holidays are quickly approaching and we believe that this cake would be a crowd pleaser for your family and guests! It is so quick & easy to make, since it is, a mix everything into one bowl type of deal! You can't beat that for a homemade cake. To get this delicious cake to your table, just use our easy, step by step instructions below. We hope that you enjoy!.

NOTE: This is a relatively small bundt cake, about half the size of a regular size bundt cake. For a full size bundt cake double the ingredients.

INGREDIENTS:
  • 2 large eggs
  • 3/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 1/2 cups all purpose flour (sifted)
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup lemon juice (fresh squeezed)
  • 1 tablespoon lemon peel (zest

    GLAZE:

  • 1 tablespoon milk
  • 1/4 cup butter (melted)
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
  • 1/8 teaspoon lemon extract

INSTRUCTIONS: Preheat oven to 350°

Grease and lightly flour bundt pan, then set aside. To a large bowl add dry ingredients (sifted flour, baking powder and salt), next add all the other ingredients and mix on medium speed for three minutes scraping the bowl occasionally. Pour batter into greased bundt pan and bake for 35 - 40 minutes or until an inserted knife or toothpick into the center comes out clean. Once removed from oven, allow the cake to stay in pan for 10 minutes before placing on cooling rack to glaze. However you can brush the cake with the glaze while warm to add more moisture. Wait until cake is completely cooled before drizzling with glaze.

.
Enjoy

Bob D.
Writer/Chef



Comment (37)
How Tasty
3 weeks ago

“Delicious recipe!! I love the orange glaze, my grandma often made it, such beautiful memories! Keep up the good work”

Foreversinging5
4 weeks ago

“Hello my wonderful friend! Wow, what a beautiful cake!!! Perfect for the holidays! A big like from me, see you later! :D”

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