April 7, 2005 at 7:33 a.m.
I should mention that these recipes use four or five main ingredients. Salt and pepper, water, oil are optional ingredients don’t count. Using or not using seasonings is often a preference or a necessity in your diet, so the words “season to taste” may be included.
I haven’t babied the “sweet tooth” for awhile so that’s what I’ll do today. I have made this cake several times and it is delicious.
MANDARIN ORANGE CAKE
1 regular size package yellow cake mix
1-11 oz. can mandarin oranges, undrained
3/4 c. canola or vegetable oil
Combine all ingredients in mixing bowl. Blend one minute at low speed; scrape bowl. Beat three minutes on medium speed until mixture is smooth, except for bits of orange.
Pour into greased and floured 9x13 pan. Bake at 350 degrees, 30-35 minutes or until top springs back when lightly touched with finger. Cool cake completely. Serves 12-15.
MANDARIN ORANGE CAKE FROSTING
1-20 oz. can crushed pineapple in its own juice, undrained
one 3-1/2 oz. package instant vanilla pudding mix
1-12 oz. carton whipped topping (lite can be used)
Combine all ingredients in a large bowl; mix well. Let sit 4-5 minutes. Spread over cake. Refrigerate cake. Refrigerate leftovers also.
This recipe also uses a cake mix.
APPLE CARROT CAKE
1 regular size box carrot cake mix (18-1/4 oz.)
2/3 c. canola or vegetable oil
1 c. applesauce (doesn’t say sweetened or unsweetened)
Combine first three ingredients in mixer bowl; beat at medium speed 3 minutes. Add applesauce and beat one minute.
Pour into greased and floured 10-inch bundt or tube pan (12 cups). Bake at 350 degrees 35 minutes or until toothpick inserted in cake comes out clean.
Cool in pan 5 minutes on rack. Frost while slightly warm. Serves 12-14.
APPLE CARROT GLAZE
1- 4 oz. package cream cheese, softened (can use 1/3 less fat)
1 c. powdered sugar
3 T. lemon juice
In medium bowl beat cream cheese until fluffy. Add sugar and lemon juice mixing in on low speed; beat till smooth on medium speed. Spread over warm cake.
This dessert makes a big pan and it’s best served warm.
CINNAMON APPLE CRISP
10 c. thinly sliced apples (about 10 medium––Granny Smith, Rome Beauty or Haralson or some of each)
2 c. original (no low-fat) Bisquick
2 c. packed brown sugar
1/2 c. (1 stick) firm butter or margarine
1 t. cinnamon
Spread apples in ungreased 9x13 pan.
In a medium bowl cut butter into Bisquick, brown sugar and cinnamon until crumbly. Sprinkle over apples.
Bake at 375 degrees about 40 minutes or till apples are tender. Serve warm, maybe with a little ice cream or whipped topping––m-m-good! serves 10-12.
This is a variation of the rice crispy bars that all kids (big and small) enjoy, with some nutrition added.
RAISIN CRISPY BARS
1/4 c. margarine
1-10 oz. package marshmallows
1 c. raisins
5 c. rice crispies or Kellogg Special K cereal
Melt margarine in dutch oven over low heat. Add marshmallows and stir until all are melted. Take off heat and add raisins and rice crispies; stir gently until well coated.
Press mixture into buttered or sprayed 9x13 pan. Makes about 15-20 bars.
NOTE: Melt margarine and marshmallows in large glass or micro safe bowl on high one minute, stir; cook 1-1/2 minutes more or till smooth.
This is one of my favorite quick-mixing cookies. If you like the flavor of lemons, you’ll like them, too.
1 regular size lemon cake mix (18-1/4 oz.)
1/2 c. margarine (1 stick), softened
1-8 oz. package cream cheese, softened
1 egg, slightly beaten
Combine all ingredients in large bowl; blend well. Drop by teaspoonful onto lightly-greased cookie sheet (or cookie sheet covered with parchment paper as I do.) Bake at 375 degrees 10-12 minutes.
Thought for the day: It’s hard to convince a child that in meeting the day’s requirements for vegetables, three pieces of carrot cake doesn’t count.