Top Rated

New Recipes

Random Recipes

Login Form

Who's Online

We have 72 guests and no members online

Oatmeal Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: CAKE: 1 C rolled oats 1 1/4 C boiling water 3/4 C packed brown sugar 3/4 C sugar 1.3 butter 1 t vanilla 1/2 t salt 1 1/2 t cinnamon TOPPING: 3/4 C packed brown sugar 1 C flaked coconut 1 C nuts 1/3 C butter 2 T water 1/2 t vanilla
Directions: 1. Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch baking dish.

2.In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes.

3. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan.

4. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture.

5.To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Optional: Broil till bubbly, about 1/2 minute.
Comments: This cake is delicious served warm or at room temperature. I reduced the sugars and butter by about 25% from the original recipe and it is just as delicious.
Carrot Cake
Number of Servings: more than 8
My Yacht Name: Charmed
Yacht Manufacturer: Island Packet
Ingredients: 1-1/2 cups oil 2 cups sugar 3 eggs 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 small can crushed pineapple 2 cups grated carrots 1 cup coconut 1 cup chopped walnuts Frosting: 8 oz. cream cheese, softened 1 stick margarine, softened 1 box powdered sugar 1 tsp. vanilla
Directions: Beat together the oil, sugar and eggs and set aside. Sift together the flour, baking soda, cinnamon and salt. Beat sifted ingredients into oil/sugar/eggs mixture, a portion at a time. To that, hand stir in the pineapple, carrots, coconut and chopped walnuts. Pour into baking dish and bake 325 degrees for one hour or until done. For the frosting, beat the cream cheese, margarine, powdered sugar and vanilla. Frost when cake is cool.
Comments: This came from a friend of a friend. I call it "Sam's Carrot Cake". Optional, you may substitute two 2.5 oz. jars of baby food carrots for 1/2 cup of oil. Also you may add 1/2 cup of golden raisins. If you want two smaller cakes, one for now and one for later, bake in two 9x9 cake pans. Once frosted, these fit well and freeze nicely in the Glad "13 cups" square plastic containers. Enjoy!
Pressure Cooker Carrot Cake
Number of Servings: more than 8
My Yacht Name: Oro Negro
Yacht Manufacturer: Island Packet
Ingredients: 3 cups grated carrots 2 cups all-purpose flour 2 cups sugar 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 4 eggs 1 1/2 cups vegetable oil 1 1/4 tsps vanilla extract 1 8oz can crushed pineapple with juice 3/4 cup chopped pecans Frosting 3 cups confectioners sugar 1 8oz pkg cream cheese 1/2 cup butter 1 1/4 tsp vanilla extract
Directions: Needed: 8qt or larger pressure cooker 2 8x1.5 inch round cake pans 2 1 inch spacers In a large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon set aside. In another large bowl mix eggs, oil 1 1/4 tsp vanilla. Stir first bowl into second bowl. Then add pineapple, carrots and the pecans. Prepare the pans by greasing and flouring. Pour batter into pans. Pour a little less into one of the pans, this will be the lower pan. Place a 1 inch spacer in the bottom of the pressure cooker, add 4 cups of water and set lower pan on lift. Place a 1 inch spacer on the top of the pan and place the second pan on top of this. Place lid on and seal cooker. Turn high burner to high until the jiggler begins to move then lower heat as low as you can and still keep the jiggler going. Cook for 30 to 35 minutes from the time the jiggler begins to move. Release pressure as per cooker instructions for rapid release ie don't let it sit on the stove until cool. Remove pans to cooling rack. While the cake is cooling make the frosting. Combine confectioners' sugar, cream cheese, butter, and 1 1/4 tsps vanilla. Beat until smooth. Frost the top of the lower cake. Place next layer of cake on top. Frost the rest of the cake.
Comments: This recipe was converted from a recipe that called for a 9x13x2 pan as a way to learn to bake in a pressure cooker. I have the 8 quart Pro-selections cooker they sell at the boat show. If you have a smaller cooker you could do one pan at a time, I believe you would do each for 30 - 35 minutes still but I haven't tried it that way. If you don't have confectioners' sugar but have a blender or food processor you can make your own by grinding regular sugar until it is power fine. If the top of the lower layer of the cake get messed up by the spacer don't worry, you've going to frost it and stick and layer on top of it anyway. The spacers could be just about anything, I've been using bent coat hangers.
Oatmeal Cake
Number of Servings: more than 8
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 1/4 C boiling water 1 C rolled oats 1/3 C butter 3/4 C sugar 3/4 C packed brown sugar 1 t vanilla 2 eggs 1 1/3 C flour 1 t baking soda 1/2 t salt 1 1/2 t cinnamon Topping: 1/3 C butter 3/4 C packed brown sugar 1 C coconut 1 C nuts 2 T water 1/2 t vanilla
Directions: Pre-heat oven to 350. Toast nuts on a cookie sheet for about 7 minutes, stirring once. Set nuts aside to chop when cool. Grease and flour an 8 or 9 inch pan. In a large bowl, pour boiling water over oats & butter and stir till blended. Let stand for 20 minutes. In a medium bowl, beat eggs, then beat in sugars and vanilla. Beat in dry ingredients just until blended. Add to oat mixture, blending by hand, then pour batter into prepared pan. Bake in 9 inch pan for 30 minutes or in 8 inch pan 37 minutes or until done. While cake is still hot, pour on hot topping mixture. To prepare topping, combine ingredients, simmer and stir till blended, and spread evenly over cake. Broil till bubbly, about 1/2 minute.
Comments: I adapted the original recipe by reducing the quantities of butter and sugar in both the cake and the topping by 25% - 30% and still think it is delicious. Serve warm or at room temperature.
Angel Lush W/ Pineapple
Number of Servings: 8
My Yacht Name: Rascals
Yacht Manufacturer: Beneteau 381
Ingredients: 1 20 oz can crushed pineapple 1pkg jello vanilla instant pudding 1 cup thawed cool whip topping 1 prepared angel food cake seasonal berries
Directions: Mix undrained crushed pineapple and pudding in bowl. gently stir in whipped topping. Cut cake horizontally into thirds. Spread one thir pudding mixture over botton layer of cake. tope with second layer. repeat layering, ending with pudding. Garnish with berries (blue berries, strawberries) Refrigerate for one hour.
Comments: This is light and perfect in tropical locations.
Crazy Chocolate Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Dry: 3 C white flour 2 C white sugar 7/8 C unsweetened cocoa powder 1 t salt 2 t baking soda Wet: 2 t vanilla extract 2 C cold black coffee 2 t white vinegar 2/3 C vegetable oil
Directions: 1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.

2. In a large bowl, stir together dry ingredients until blended. Add wet ingredients and beat until smooth. Pour into pan.

3. Bake for 45 - 55 minutes until toothpick comes out dry. Allow cake to cool before frosting.
Comments: This cake is great with a peanut butter frosting. It is unique because it has no eggs or dairy products. Traditional family birthday cake for us!
Coconut Cake
Number of Servings: more than 8
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yachts
Ingredients: Cake: 2 C white sugar 1 C vegetable oil 4 eggs, beaten 2 t coconut extract 1/2 t vanilla 3 C all-purpose flour 1 t salt 2 t baking powder 1 t baking soda 1 C buttermilk 2 C shredded coconut  Glaze: 1/4 C water 1 C sugar 1/2 C butter (1 stick) 1/4 C rum, light or dark or coconut  
Directions: 1. Pre-heat oven to 325 degrees. Lightly grease two 8 x 8 or round cake pans or a 9 x 13 pan. 2. In a large bowl, beat together sugar and vegetable oil. Beat in eggs, then add coconut extract and vanilla. 3. In a separate bowl, mix together flour, salt, baking powder and baking soda. 4. Stir flour mixture into egg mixture alternately with buttermilk and coconut just until moist.. 5. Bake in pre-heated oven for 35 - 40 minutes, until a toothpick inserted in the center comes out clean. Cool and prick many holes in the top with a fork. Glaze:  1. Bring water and sugar to a boil and cook for 1 minute, stirring constantly. 2. Add butter and stir til melted. Remove from heat and stir in the rum. 3. Spoon the hot glaze very slowly over cake so it is absorbed in the holes.. Optional: Toasted pecans, walnuts or toasted coconut can be sprinkled over the top.  
Comments: 1. This can also be baked as a quick bread in two 9 x 5 loaf pans. 2. For enhanced flavor, toast coconut or nuts on a cookie sheet at 400 for 5 - 7 minutes. Stir once. 3. This recipe was inspired by different types of coconut cakes and breads we tasted while cruising in the Bahamas. Enjoy!
Powered by Sigsiu.NET

Popular Recipes

Share Recipes with Friends