Tag Archive for Ingredient

Pistachio Pudding Cake

In honor of St. Patrick’s Day here’s a great dessert you can whip up for the cake lovers in your family.  I posted this recipe last summer, and thought this would be a great time to share it again.

This cake recipe is a yummy little recipe that my Mom has made for me over the years for my birthday.  It’s one of the top 5 moist cakes around.  I imagine that you could use other flavors of cake mix and pudding mix to change it up, but my favorite has always been the pistachio flavor.  Not everyone loves the pistachio flavor like I do, but I have to say everyone at my house tried it and liked it.

For the Cake:

  • 1 box pineapple or lemon flavored cake mix
  • 1 30z box of pistachio instant pudding
  • 4 eggs
  • ½ c. vegetable oil
  • 1 c. cold water

Mix all of the ingredients well  and pour into your favorite angel food or bundt pan.  Grease the pan first.  Bake at 350º for 5o minutes.  Let this cool on a wire rack, and then remove from the pan on to a plate for frosting and serving.  If you have the time,  refrigerate the cake overnight before frosting.  This will keep the cake really, really moist.

Baked Cake – Cooling

For the Frosting:

  • 1 3oz. box of pistachio instant pudding
  • 1 pkg of Dream Whip
  • 1¼ cups of milk

Beat all of the ingredients well.  The frosting mixture should form small peaks, just like a whip cream style frosting.  Frost the cooled cake and refrigerate or serve immediately for your eating pleasure.

And don’t forget the milk or coffee to go along with it. This is a great summer time cake.  The frosting is light, and the cake is moist.  This was a welcome home treat for my Travel Man, and it did not last long.  A great recipe to pass along.  Thanks Mom!

Are you Ready?

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Presents wrapped, cookies all baked?  Are you ready for tonight and tomorrow?

I have been working on lots of crafts, and baking.  I really can’t share any of my crafting goodies with you all until after Christmas Day.  I don’t want to give away any secrets you know.

My favorite cookies to bake are always sugar cookies, and spritz.  Love the buttery deliciousness of both of these cookies.  The recipes that I use are from a Betty Crocker cookie book.

Nana Joan’s Sugar Cookie-

* This is a recipe that we cooked growing up.  Always a favorite at Christmas time.

Ingredients:

  •  3/4 c. shortening (use part margarine or butter)
  • I highly recommend using only butter.  Butter makes everything better!
  • 1 c. sugar
  • 2 Eggs
  • 1 tsp. vanilla
  • 2-1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt
Directions:
  •  Mix shortening, sugar, eggs, and flavoring.  Beat until creamy.  
  • Add remaining ingredients and mix thoroughly.
  • Chill the dough for at least 4 hours.
  • For painting the cookies before baking use evaporated milk and food coloring.
  • Bake at 400 degrees on ungreased cookie sheets.
  • Baking time is 6-8 minutes

And the recipe for the Spritz cookie which require a cookie press go like this-

1-DSC01107Spritz Cookies

Ingredients:

  • 1 C. butter or margarine, softened (I recommend butter only!)
  • 1/2 c. sugar
  • 2-1/4 c. all-purpose flour
  • 1 egg
  • 1/4 tsp. almond extract or vanilla

Directions:

  • Heat oven to 400.
  • Mix margarine and sugar in large bowl.
  • Stir in remaining ingredients.
  • Chill the dough for a few hours.
  • Place dough in cookie press, and form desired shapes.
  • Decorate with colored sugar or candies.
  • Bake on ungreased cookie sheets for 5-8 minutes until set but not brown.
  • Immediately remove from cookie sheet.
  • Makes 6-7 dozen cookies.
  • Freeze any extras if you have them.  These freeze well.
  • Great cookie to mail for the holidays.

Oh,  and this is what my sweet baby granddaughter was doing while her mother and I baked our little hearts out last week.

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Wishing you and yours the Merriest of Christmas seasons.  I hope each and every one of you has a splendid time with your families near and far.

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