Here’s a couple for Halloween.
1 White or spice cake mix
1 vanilla instant pudding
3/4 c. Oil
1 c. Canned pumpkin
1/2 c. water
1 tsp. Cinnamon
Combine and beat about 2 mins. Bake in 9 x 13 inch pan at 350 F. For 40 – 50 mins. Ice with instant pudding frosting.
Instant Pudding Icing
1 envelope Dream Whip
1 instant banana pudding
1 1/2 c.
1/2 tsp. Vanilla
Beat until it stands in peaks. Spread onto cooled cake.
Black Velvet Cake
2 cups boiling water
1 cup dark unsweetened cocoa powder (I like Hershey DARK brand)
1 cup soft unsalted butter
2-1/4 cup white sugar
4 large eggs
2 tsp vanilla
2-3/4 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 teaspoons black food coloring
1 cup butter
5 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
Food coloring (optional)
8 ounces dark chocolate, melted in the microwave
Instructions : Preheat the oven to 350 degrees. Prepare three 8” pans with cooking spray and parchment rounds.
For the Cake: Put the cocoa powder in a small bowl, and pour the boiling water on top of it.
Whisk the water and cocoa together until smooth, and then set aside until cooled.
In a mixing bowl or standing mixer, beat the butter and sugar together until pale and fluffy.
Add the vanilla and the eggs one at a time until they completely combined.
Sift all of the dry ingredients together.
Gently add half of the dry ingredients to the batter and half of the chocolate. Mix to combine.
Repeat with the remaining ingredients and mix into a smooth batter. Add the black food coloring and mix completely in.
Divide the batter evenly between the three pans. Bake the cake layers about 25 minutes.
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1 ounce yeast
1/3 cup sugar, plus
2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
11 ounces butter, softened
2 cups brown sugar
1 teaspoon ground cinnamon
1 cup pecans, toasted and chopped
1/2 lb butter
15 ounces brown sugar
5 ounces honey
1/2 cup cream
1/2 cup water
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
For the Goo: In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water.
Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out) and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Mars Bar Rice Krispie Squares
An extra special Rice Krispie square!
3 Mars bars
1/4 cup butter
2 cups miniature marshmallows
4 cups Rice Krispies
Cut up Mars bars. Combine in a saucepan with butter and marshmallows. Cook and stir over low heat until melted. You can also melt them in the microwave.
Remove from heat and stir in Rice Krispies.
Pack into a greased 9 inch square cake pan. Cool and cut in squares.
Dora Miner is a local cook and baker who writes a regular column for the Wetaskiwin Pipestone Flyer.