Submitted by: Colleen and Jeff Prentiss
1 pkg German chocolate cake mix
1 8 oz pkg softened cream cheese
1/3 cup sugar
1 egg
1 pkg chocolate chips
dash of salt
Mix cake according to directions. Line your cupcake tin with cupcake liners; fill 2/3’s full with cake batter.
Cream together the softened cream cheese and sugar. Beat in the egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture on top of each cupcake in your pan. Bake at 350 degrees for 20 to 25 minutes. Yield: about 35 cupcakes.
Monthly Archives:April 2011
April 25th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Recipe /
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April 25th, 2011 / Tags:Lofthus , Prentiss , Recipes / Categories: Cakes and Frostings, Recipe /
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Submitted by: Jeff and Colleen Prentiss
1 cup sugar 1/2 cup lard or margarine or butter 2 eggs 1 cup chopped and peeled apples 1 cup milk 2 cups flour 1 teaspoon cinnamin 1 teaspong baking soda 1/3 cup chopped nutsMix all above ingredients together, blend in well. Pour in greased and floured 9×13 cake pan. Bake at 350 degrees for 30 minutes. This is a fantastic, “old school” recipe from my grandma! You can eat it plain or use either a cream cheese based frosting or a maple based frosting. Other topping alternative: 1/3 cup white sugar and 1 teaspoon cinnamin, mix together and sprinkle over top of cake prior to baking.
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Coffee Cakes, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 1/2 cuup brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
2 teaspoons cinnamon
3 cups rhubarb (diced)
Mix brown sugar, oil and egg, beat well. Add buttermilk — then sift dry ingredients, blend; stir in rhubarb. Pour into 9×13 cake pan.
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Mix together and sprinkle over cake.
Bake at 350 degrees for 40 to 45 minutes.
***For you rhubarb fans, this is a must bake cake! You can use frozen rhubard if fresh is not available. Fresh is best, but frozen will do!! Enjoy!
Submitted by: Colleen and Jeff Prentiss (this recipe originated by Nancy Plunkett)
10 cups sliced apples (peeled and seeded)
1 cup white sugar
1 teaspoon cinnamon
Mis well and place in a 9 x 13 baking pan. (glass pan works great)
Topping:
2 cups flour
1 cup brown sugar
1 cup white sugar
2 cups oatmeal
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cup butter, softened.
Mix well and sprinkle/spread over top of apples. Bake at 350 degrees for 1 hour.
***Note: this apple crisp is delicious and fresh. Use your favorite apples. I use either Granny Smith or a nice Red Apple. The firmer the apple, the better it stands up to baking. Do not use a soft textured apple. Serve it up with a scoop of vanilla or cinnamon ice cream……..delicious!!!
