Fruit Buckle (fruit studded cake)

Fruit Buckle (fruit studded cake)


This is not a Christmas type fruitcake. It's a regular cake with moist fresh fruit pieces in it. 

Ingredients~

• 1.5 cups flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• pinch salt
• 1/2 cup milk
• 1/2 cup applesauce
• 1/2 cup light oil
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 3 cups chopped/bite size room temperature fruit (be creative and mix different kinds together...raspberries/cherries, apples/raisins, strawberries/kiwi, mangos/raspberries, cherries/apricots, pineapple/banana etc)
• 2 tbsp sliced/chopped nuts (almonds, macadamias, walnuts etc)...canned fruit must be rinsed and dried otherwise cake will come out too wet.
• 2 tsp raw cane sugar

Instructions~

• preheat oven to 350F
• coat 9" pan with cooking spray or butter
• whisk dry ingredients together in large bowl
• whisk wet ingredients together in different bowl
• pour wet mixture into dry mixture and gently fold, don't over mix
• put fruit on top and then very gently fold just until blended evenly
• pour into pan
• top with nuts and raw sugar
• bake 45-55 minutes
• buckle with be done when it is golden brown and toothpick comes out clean
• cool at least half an hour before serving

Pudding Pops - 12 Yummy Recipes & The Basic Recipe

The basic recipe is very simple:

Make up one box of instant pudding according to directions.

Pour into popsicle molds or paper cups (using popsicle sticks for handles).

Freeze for at least 5 hours

Dip bottom of cup/mold into warm water for about 10 seconds to make the pops release

*If you can't find a particular flavor of pudding , then buy vanilla flavor and add some extract of the flavor you want. You can also add chocolate or strawberry powdered drink mix or fruit flavored powder from jello mix.

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The fun part is letting your imagination run wild

with flavor combinations:

Cookies & Creme Pudding Pops~

Ingredients:

1 small box of chocolate instant pudding

2 cups cold milk

6 Oreo/Hydrox type cookies

Half cup of thawed Cool Whip

Steps:

Whisk pudding mix and milk together for 2 minutes

Set in refrigerator

Crush cookies using a chopper or put them into a bag and run a rolling pin over them

Combine pudding, crushed cookies and Cool Whip

Spoon into molds/cups and freeze

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Banana Split Pudding Pops~

Ingredients:

1 small box chocolate instant pudding

2 cups cold milk

1 small ripe banana (chopped)

Half cup offresh or frozen strawberries (chopped)

Half cup crushed pineapple, drained

Chocolate syrup

Steps:

Pour about a quarter inch of chocolate syrup into each cup and place them into the freezer to harden while you prepare the pudding.

Whisk pudding mix and milk together

You can layer the fruit with the pudding or mix it all together. Your choice.

Carefully spoon into molds/cups on top of the chocolate syrup layer and freeze

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Rocky Road Pudding Pops~

Ingredients:

1 small box chocolate fudge instant pudding mix

2 cups cold milk

Half cup chopped nuts

Half cup mini marshmallows (cut in half)

Steps:

Whisk pudding mix and milk together

Set in refrigerator while you prepare the nuts and marshmallows

Combine everything well

Pour into molds/cups and freeze

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Aloha Pudding Pops~

Ingredients:

1 small box vanilla instant pudding

2 cups cold milk (sweet coconut milk if you can find it)

Half cup mashed pineapple, drained

Quarter cup sweet, flaked coconut (chopped up a little finer)

Steps:

Combine pudding mix and milk

Add in pineapple and coconut, one at a time, stirring well

Spoon into molds/cups and freeze

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Black Forest Pudding Pops~

Ingredients:

One small box chocolate instant pudding mix

2 cups cold milk

1 cup chopped, pitted cherries (you can also use canned cherry pie filling)

Half cup of thawed Cool Whip

Steps:

Whisk together pudding mix and milk

Set in refrigerator while you prepare the cherries

Combine cherries and pudding well

Mix in Cool Whip

Spoon into molds/cups and freeze

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Melon Pudding Pops~

Ingredients:

1 small box strawberry instant pudding mix

2 cups cold milk

2 cups chopped melon (your favorite)

1 teaspoon lemon or lime juice

Steps:

Chop fruit and set onto paper towel to absorb excess liquid

Whisk together milk and pudding mix

Add drained melon, mix well

Spoon into molds/cups and freeze

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Tootie Fruity Pudding Pops~

Ingredients:

1 small box vanilla instant pudding mix

2 cups cold milk

Half cup chopped strawberries

Half of a banana (chopped)

Steps:

Whisk together milk and pudding mix

Set in refridgerator

Prepare fruit

Combine fruit and pudding well

Spoon into cups/molds and freeze

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Chocolate Mint Pudding Pops~

Ingredients:

1 small box chocolate fudge pudding mix

2 cups cold milk

1 cup chopped York Peppermint Patties or Junior Mints (cut in half)

Steps:

Whisk together pudding mix and milk

Set in refrigerator while you prepare the candy

Combine pudding and candy well

Spoon into molds/cups and freeze

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Carmel Apple Pudding Pops~

Ingredients:

1 small box butterscotch instant pudding mix

2 cups cold milk

1 cup chopped apple (skin removed) or rehydrated dried apple bits + apple juice

Steps:

If you are using dried apple - Soak dried apple bits in just enough apple juice to cover for about an hour. Once they are plumped up, continue with the recipe.
Whisk together pudding mix and milk

Combine with apple well

Spoon into molds/cups and freeze

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Pistachio Pudding Pops~

Ingredients:

1 small box pistachio instant pudding mix

2 cups cold milk

Half cup finely chopped pistachio nuts

1 teaspoon orange or lemon juice

Steps:

Whisk together pudding mix and milk

Set into refrigerator while you chop up the nuts

Combine pudding, nuts and juice well

Spoon into molds/cups and freeze

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Summer Berry Pudding Pops~

Ingredients:

1 small box strawberry instant pudding mix

2 cups cold milk

Half cup chopped strawberries

Half cup blueberries

Half cut chopped raspberries

1 teaspoon lemon juice

Steps:

Whisk together pudding mix and milk

Refrigerate while you prepare the berries

Combine pudding, berries and juice well

Spoon into molds/cups and freeze

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Remember the Jello pudding tv commercials with Bill Cosby?

2 Margarita Cake Recipes~ Strawberry & Lime

The following 2 recipes are for Margarita Cake. There is the traditional lime flavor as well strawberry. Great for Cinco de Mayo or any hot summer day! At the end, read about how the Margarita drink got it name.


Strawberry Margarita Cake Recipe:

• 3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
• 1 box white cake mix
• egg whites as called for in cake box recipe
• Substitute applesauce for vegetable oil in the recipe
• 1 TBSP grated lime peel
• 1 container (8 oz) frozen whipped topping, thawed
• Fresh strawberries and a thin slice of lime for garnish
  

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Very lightly grease bottom only of 13x9-inch pan.
3. Add enough water to drink mix to measure 1 1/4 cups.
4. In large bowl, beat cake mix, drink mix, applesauce and egg whites on low speed 2 minutes.
5. Pour into pan.
6. Bake and cool and directed on box.
7. Gently stir lime peel into whipped topping and then spread over top of cake.
8. Garnish with strawberries and a twisted slice of lime.
9. Store covered in refrigerator.
   

Lime Margarita Cake Recipe:

• 1 1/2 cups coarsely crushed salty pretzels
• 1/2 cup sugar
• 1/2 cup butter or margarine, melted
• 1 box white cake mix
• 1 1/4 cups bottled nonalcoholic margarita mix
• 1/3 cup apple sauce
• 1 TBSP grated lime peel
• 3 egg whites
• 1 container (8 oz) frozen whipped topping, thawed
• Additional grated lime peel for garnish
  

1. Heat oven to 350°F (or 325°F for dark or nonstick pan).
2. Grease bottom only of 13x9-inch pan with shortening and lightly flour
3. In medium bowl, mix pretzels, sugar and butter.
4. Sprinkle pretzel mixture evenly on bottom of pan and press gently.
5. In large bowl, beat cake mix, margarita mix, apple sauce, 1 TBSP lime peel and the egg whites with electric mixer on low speed 30 seconds.
6. Beat on medium speed 2 more minutes, scraping bowl occasionally.
7. Pour batter over pretzel mixture.
8. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center.
9. Cool completely, about 2 hours.
10. Frost with whipped topping;
11. Sprinkle with additional lime peel.
12. Store covered in refrigerator.

Thank you, Better Crocker!

The Legend of Margarita:

There are several different versions of how the drink got its name...

1. A wealthy but foolish caballero was in love with a beautiful young woman named Margarita. Blinded by his infatuation, he had a drink created in her honor by the local bartender and invited her over to share drinks with him, hoping to get her into bed. She could hold her liquor better than he could. He awoke the next morning - no Margarita and no wallet.

2. Francisco "Pancho" Morales is credited with the creation of the first Margarita in 1942. He created a mixture of tequila, cointreau and lime juice and named it "Margarita." Pancho died in El Paso, 1997.

3. The Margarita was named after Margarita Sames of San Antonio. The drink was especially created for her for a Christmas party she was hosting in Acapulco in 1948.

4. Back inte 1930's an actress named Margorie King claimed to only be able to drink tequila. It was quite unladylike back then to drink tequila straight, so Danny Herrera, the owner of Rancho La Gloria, created the drink so that she could have her alcohol and maintain her image.

Simnel Cake - Bury Recipe

Ingredients:

1 1/4 cups flour
1/2 tsp baking powder
2 tbsp butter/margarine
2 tbsp lard
1/3 cup sugar
1/2 tsp cinnamon
1 tsp nutmeg
2 cups currants and/or raisins
2 tbsp chopped candied peel
1 beaten egg
2-3 tbsp milk
whole blanched almonds
cherries

Instructions:

1. Cut the butter and lard into the flour.
2. Add in the sugar, spices, chopped peel and currants.
3. Add the egg and mix into a very stiff dough, adding some of the milk if necessary.
4. Form the dough into a round flat cake and put it on to a greased baking tray.
5. Decorate with the nuts and cherries on top.
6. Bake in oven at 400 degrees for 30 minutes or until golden brown.
7. Cool on a cooling tray and serve.

3 Irish Apple Cake Recipes

Here are three recipes. Each is a different than the other, rather than various approaches to the same thing. Irish Apple Cake is traditional in the USA for St. Patrick's Day and in Ireland for Halloween.

Recipe #1


Irish Apple Cake with Apricot Topping:

4 oz. butter
1/2 cup granulated sugar
3 extra large eggs, lightly beaten
1 tsp vanilla
Finely grated rind of 1 lemon
1 cup plain flour + 1 cup potato flour
2 tsp baking powder
4 tablespoons milk
1 pound apples, peeled, cored and quartered
2 TBSP apricot jam
1 tsp sifted powdered sugar
1 tsp water

Instructions:

Preheat oven to 375° F / 195° C.
Grease and flour a 9 inch round spring form tin with a removable base.
Cream butter and sugar together until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and grated lemon rind.
Sift together twice, both flours and baking powder.
Gradually fold into butter/egg mixture, then stir in the milk, one tablespoon at a time.
Spoon mixture into prepared spring form pan.
Arrange apple quarters rounded side up, on top.
Bake cake on the middle shelf of preheated oven for one hour.
Use long wood skewer to see if it's done. It should pull out with no wet batter stuck to it.
Place tin onto cake rack and cool for ten minutes, then remove ring.
Heat apricot jam with the water.
Whisk by hand until smooth.
Brush top of cake with hot apricot glaze.
Serve with custard or cream.

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Recipe #2

Irish Apple Cake with Hazelnuts and Raisins:

1 lb cooking apples
1 lemon
6 oz Irish butter
6 oz caster sugar
3 large eggs
8 oz white self-raising flour
½ tsp baking powder
½ tsp ground cinnamon
2 oz raisins (a few more if you love raisins)
2 tbsp chopped hazelnuts

Instructions:

Preheat oven to 355 F /180 C
Grate the rind of the lemon and set this zest to one side. Squeeze and save the lemon juice.
Peel, core and thinly slice the cooking apples. Sprinkle them with lemon juice and set aside.
In a bowl, mix the butter, lemon zest and the caster sugar until light and creamy.
Beat the eggs and then add to the first bowl gradually.
Sift the white self raising flour and baking powder together into a bowl.
Fold into the creamed mixture.
Grease a 9-inch round cake tin.
Spoon half of the mixture into the cake pan.

Mix the cinnamon into the apples and lemon juice.
Arrange the apples slices on top of the cake batter.
Sprinkle the raisins and chopped hazelnuts on top of the apples.
Gently pour the remaining cake mixture on top.
Bake in the oven for 1 hour until golden brown on the top.
Remove from oven and cool in the tin for 15 minutes.

Remove from pan and serve warm.

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Recipe #3

Irish Apple Cake with Caramel and Whiskey:

1 package apple cinnamon quick bread mix
1 large apple, peeled and chopped
3/4 cup water
5 TBSP Irish whiskey
1/4 chunky applesauce
1 egg
1/2 cup brown sugar, firmly packed
1/4 cup butter
1 8-oz. carton heavy whipping cream
1/3 cup chopped pecans
2 tablespoons powdered sugar
cinnamon

Instructions:

Preheat the oven to 350 F.

In a small saucepan over low heat, combine the brown sugar, butter and 2 tablespoons of the whipping cream, stirring and cooking until the butter is just melted. This is your caramel mixture.

Remove from heat, stir in pecans and pour the mixture into the bottom of an ungreased 9-inch round or square cake pan. Set aside.

In a large bowl, combine quick bread mix, apple, water, 3 tablespoons Irish whiskey, 1/4 apple sauce and one egg. Stir 75 strokes by hand until the mix is completely moistened.

Spoon this batter over the caramel mixture in the cake pan. Make certain the caramel mixture is completely covered.

Bake at 350 degrees for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool for 5 mintues in the cake pan, then invert the cake onto the serving platter so that the caramel mixture is on top.

In a small bowl, beat the remaining whipped cream until soft peaks form, then add powdered sugar and 2 tablespoons Irish whiskey and continue beating until stiff peaks form. Spread this whipped cream mixture on top of the cake, sprinkle lightly with cinnamon and serve warm.