Peaches and Cream Cake!!!

Anytime you say 'peaches and cream' anything, doesn't that just sound delicious?  This cake definitely lives up to that!!!   I am a peach lover so I love most anything made with them and this cake was not exception.   It's a winner for sure!!!  It's also really easy!!!   Here is what you will need:

1  1/2  cups all purpose flour
2 tsp. baking powder
1 tsp. salt
2  (3 oz.)  pkg. vanilla pudding (not instant)
1/2 cup butter, softened to room temperature
2 large eggs 
1 cup milk
1 tsp. vanilla
1  (29 oz.)  can peach slices, drained  (reserve juice)
2 (8 oz.) pkgs. cream cheese, softened to room temperature
1 cup sugar
6 Tbs. of the reserved peach juice
3 Tbs. sugar
1 tsp cinnamon

Preheat oven to 350 degrees.   

Combine the first 8 ingredients in a large mixing bowl.   Beat with an electric mixer for 2 minutes.  Pour batter into a 9" x 13" baking pan that has been sprayed with nonstick baking spray.  

Dice the peach slices in large bite size pieces and arrange evenly over the batter.  

Combine the cream cheese, 6 Tbs. of the reserved peach juice and 1 cup sugar in a mixing bowl and beat with the electric mixer for 2 minutes.  Pour over the peaches and spread evenly to the edges of the pan.  

Combine the 3 Tbs. sugar and cinnamon and sprinkle it evenly over the top of the cake.  Bake for 35 to 40 minutes in the 350 degree preheated oven.   It should be slightly browned on top.  Allow to cool, then slice and serve!


Blackberry Wine Cake!


This is  a cake I have had several people request, but it's not a cake I was familiar with.  It sounded really good though, so I decided to try it.  I must say it was easy enough to make and the only thing I was worried about was getting it out of the pan without sticking.   However, it came out with no problem at all. I did say a little prayer before I flipped it though.   This is one cake that just gets moister as time goes by and that is always a good thing and it's got a really delicious flavor.  This is what you will need:

1 cup chopped pecans
white cake mix (be sure to get the full 18 oz. size)
3 oz. blackberry gelatin (if you can't find blackberry, you can use black cherry, because blackberry is hard to find sometimes)
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine
1 tsp. vanilla
1 stick butter
3/4 cup blackberry wine
1 tsp. vanilla
3 cups confectioners sugar
1 cup chopped pecans

Preheat oven to 325 degrees.
Spray a 10 inch Bundt pan well with nonstick baking spray, preferably the kind that has flour in it.  Be sure to spray the stem of the pan also.
Sprinkle the chopped nuts in the pan evenly.
Combine the cake mix, gelatin, oil eggs, wine and vanilla.  Mix until it is well combined. Pour into the Bunt pan and shift it around so that it is evenly distributed. 
Place in the preheated oven and bake for 45 to 50 minutes. 
To make the glaze, combine the butter, 3/4 cup wine, and 1 cup of the sugar in a saucepan over medium heat.  Bring to a boil, stirring frequently.  Remove from heat and add vanilla.  

 With a wooden skewer or a fork, poke holes in the cake while it's still in the pan and right out of the oven.  Pour 1/2 of the glaze over the cake while it's still in the pan.  Allow the cake to sit and absorb the liquid for about an hour.  Turn the cake onto your cake plate.  Use a cake plate with some room around the edges, because the glaze will run down around the cake to some extent.
 Add the rest of the sugar to the remainder of the glaze and let it stand and thicken enough to pour over the cake once it is turned out onto a plate and has cooled completely.  The glaze will thicken as it cools down, just don't get it too thick to pour, but make sure it's not too thin either or it will run off the cake.   Sprinkle with the cup of chopped pecans!

Lemon Crinkle Cookies!!!

As I have said many times before, I love anything lemon, especially sweets and Spring just seems like a great time for sunshine lemon tasting treats!!!    These "Lemon Crinkle Cookies" are so easy to make and they taste wonderful!!!   My husband, could not stop eating them!   Here is what you will need:  

1 (15.5 oz.) pkg lemon cake mix
5 Tbs. butter, melted
2 large eggs
1 Tbs. lemon juice
1 tsp. lemon zest
1 cup confectioners sugar

Preheat the oven to 350 degrees.

In a mixing bowl combine the cake mix, butter, eggs, lemon juice, and lemon zest.  I used the juice and zest from about 1/2 of a fresh lemon.    You can just mix this with a spoon.  Scoop out the dough and roll into a ball about the size of an English walnut.   

Drop each ball into the confectioner's sugar and roll around to coat each one.

Place on ungreased cookie sheets about an inch apart.  Do not press them down.  Bake for 11-13 minutes.  Allow to cool, then remove to a plate.

Be sure to get yourself one before you serve, because they disappear fast!!!