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Cinco De Mayo Margarita Pound Cake Recipe
Ingredients
Instructions
Cinco De Mayo Margarita Pound Cake Recipe
Ingredients
Instructions
by Lisa Pinney
|
by Lisa Pinney
2nd Layer:
8 oz cream cheese
2 eggs
1 tsp vanilla
2 cups powdered sugar
1 stick butter, melted
1 cup coconut
1 cup chopped pecans
With mixer, beat cream cheese until smooth and creamy.
Add eggs and vanilla.
Gradually add confectioner’s sugar until smooth.
Add melted butter. Stir in coconut and pecans.
Pour over cake mix layer, spreading evenly to the sides.
Bake for 45 minutes.
Remove from oven and let cool completely
before cutting into squares.
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1st Layer:
1 box German Chocolate Cake Mix
1 stick butter, melted
1 egg
2nd Layer:
8 oz cream cheese
2 eggs
1 tsp vanilla
2 cups powdered sugar
1 stick butter, melted
1 cup coconut
1 cup chopped pecans
First Layer:
Combine all the ingredients and mix well.
Spread in bottom of 9 x 13 pan–
(I always line mine with parchment paper).
2nd Layer:
With mixer, beat cream cheese until smooth and creamy.
Add eggs and vanilla.
Gradually add confectioner’s sugar until smooth.
Add melted butter. Stir in coconut and pecans.
Pour over cake mix layer, spreading evenly to the sides.
Bake for 45 minutes.
Remove from oven and let cool completely
before cutting into squares.
by Lisa Pinney
I had not made one of these in years…
So glad it came my way again!
Cake:
1 1/2 cups sugar
2 eggs
2 cups cake flour
1 cup chopped pecans
2 cups fruit cocktail with syrup (16 oz can)
2 tsp baking soda
1/4 cup brown sugar
With your mixer combine all the ingredients.
Pour into a 9 x 13 pan sprayed with non-stick spray.
Bake at 325 degrees for 40 minutes.
In your mixing bowl, add the flour, sugar and brown sugar…
the eggs…
the baking soda…
fruit cocktail…
the pecans…
Mix at medium speed until all combined….
Pour into your sprayed 13 x 9 pan…
After 40 minutes, it will be brown and beautiful like this!
Let’s make the topping…
Put the topping ingredients in a saucepan…
Over medium high heat, melt the ingredients…
Simmer for 2 minutes…
Pour over the warm cake…
Cook and cut into these glorious, warm gooey, wonderful squares…
Enjoy!
Cake:
1 1/2 cups sugar
2 eggs
2 cups cake flour
1 cup chopped pecans
2 cups fruit cocktail with syrup (16 oz can)
2 tsp baking soda
1/4 cup brown sugar
The Cake:
With your mixer combine all the ingredients.
Pour into a 9 x 13 pan sprayed with non-stick spray.
Bake at 325 degrees for 40 minutes.
Topping:
by Lisa Pinney
Filling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional
With the mixer and dough hook mix the dough ingredients…
Wrap it in parchment paper and refrigerate it for about 1 hour…
Now let’s make the filling…
Sorry about the blurry strawberries :/
Bring the sugar and strawberries to a simmer
and let cook about 15 minutes…
Add the vanilla…
The cinnamon…
The cornstarch mixture and stir well…
I poured it in another bowl so that it could cool completely..
I lined my baking pan with parchment paper..
I rolled the dough really thin…
I cut them in about 5″ rounds with a large lid that I had…
Put about 2 TBSP fruit filling in the middle…
I sealed the edges with a fork…
Brushed them with the egg…
Look at how beautifully they baked!
Next time, I will try to roll up the edges to create
a better sealed edge
so that more of the filling will stay contained…
Crust:
4 oz cream cheese, room temperature
1 stick butter, room temperature
pinch of salt
1 1/4 – 1 1/2 cups plain flour
Filling:
1 cup strawberries
1/4 cup sugar
2 tsp vanilla
1 TBSP cornstarch mixed with 1 1/2 TBSP water
glaze or confectioner’s sugar–optional
by Lisa Pinney
by Lisa Pinney
My very favorite pie is Pecan…and at holiday time,
my Momma makes these amazing tiny
Pecan Tarts with a cream cheese crust.
So…the following is what happens when I decided
to use that recipe to make 1 big tart…utterly amazing!
Deep Dish Pecan Pie
I usually cover the bottom of the spring form pan
with parchment paper…
then wrap the outside in heavy duty foil…
Mix the butter and cream cheese until light and fluffy…
Add the sugar and the flour…
Place the dough in a bowl, cover and refrigerate 15 minutes…
I used parchment paper and my handy-dandy favorite rolling pin bottle, to roll out the dough…I put a piece of parchment over the dough to keep it from sticking to the bottle…
When I had it all rolled out, I transferred it to the spring form pan and made sure it was all pressed along the sides and the bottom…
Now for the filling…
Combine the melted butter, the Karo Syrup…
the brown sugar, the 4 whole eggs…
the 4 egg yolks…
the salt…
and last but not least…the pecans…
Pour the filling into the crust…
Bake on 375 degrees for 15 minutes…
Then reduce the temperature to 300 degrees
and bake for 2 1/2 hours…
If it starts getting too brown, you may have to use a pie shield
or a piece of foil placed lightly over the pie…
Gradually add flour and sugar, and beat well.
For the filling:
by Lisa Pinney
by Lisa Pinney
My daughter-in-law, Amy loves lemon…
I decided to create a lemon pound cake
for their visit this past weekend.
It turned out pretty yummy!
Lisa’s Island Pineapple Lemon Pound Cake
Pour over cake. **********The delicious ingredients…
Mix all the ingredients…
Add the eggs, one at a time…
Pour the batter into your greased and floured bundt pan…
Bake at 350 degrees for 1 hour, or until it tests done…
While the cake is cooling, make the glaze…
Microwave 1/2 cup lemon frosting 30 seconds…
Pour in 2 TBSP juice…
This delicious Pineapple, Orange Banana Juice!
If you don’t have this, you can use OJ or just the frosting…
Mix well and pour over the cake…
Delicious!!
by Lisa Pinney
Biscoff Cheesecake Cookie Bars
Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar
In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.
Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour
Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.
Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg
Drop by spoonfuls randomly over the cheesecake.
Crush the cookies and add the sugar and melted butter…
Combine well and press into foil lined 13 x 9 pan…
The cheesecake filling…
Beat the cream cheese…
Sugar, flour…
Eggs and vanilla…
and the cream…
Pour the filling over the crust…
Make the cookie butter swirl…
Combine the cream cheese, Biscoff, egg and sugar…
Beat with mixer until smooth…
Drop by spoonfuls over the filling…
Pull your knife through gently to create a wondermous swirl…
Bake at 325 degrees for 45 minutes…
Cool completely and cut into bars…
Enjoy!
Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar
In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.
Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour
Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg
Crust:
In a food processor, crush the cookies into fine crumbs.
Add in melted butter and sugar pulse until combined.
Press into a foil-lined 9×13 pan.
Filling:
Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.
Cookie Butter Swirl:
Drop by spoonfuls randomly over the cheesecake.
by Lisa Pinney
Cake: