Go to www.foodnetwork.com. They have a ton of recipes there. Sandra Lee (look her up there) has a show ';Semi Homemade'; where she uses premade foods to make other foods. A pastry cream is really good too. You make a basic pie crust in a tart pan and bake it. Then fill it with the prepared pastry cream (you can find the recipe on the Food Network site.Im looking for good easy to make recipes of coffee cake and chocolate eclairs or any other nice sweet treats?
Sour Cream Coffee Cake
Topping
鈥?1/2 cup brown sugar
鈥?1 teaspoon cinnamon
鈥?1/4 cup chopped nuts
Batter
鈥?1/2 cup butter (or margarine)
鈥?1 cup sugar
鈥?2 eggs
鈥?1 1/2 teaspoons baking soda
鈥?1 1/2 cups flour
鈥?1 cup sour cream
鈥?1 1/2 teaspoons baking powder
鈥?1 teaspoon vanilla
Directions
1.
Mix topping ingredients, set aside.
2.
In another bowl, beat butter, sugar, add eggs, beat, add baking powder%26amp; baking soda, flour, sour cream%26amp; blend.
3.
Pour 2/3 into baking pan, sprinkle with 2/3 of topping mix, swirl with knife tip, add rest of batter evenly.
4.
Add remaining topping. Bake at 350 degrees at 30-35 min.
SOUR CREAM COFFEE CAKE
Topping:
1 cup pecans
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
Pour melted butter, white and brown sugar and cinnamon into a food processor or blender. Process until combined. Add pecan and pulse several times until coarsely chopped (do not over process).
Cake:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup soft shortening
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
Preheat oven to 350掳F. Butter a 9'; spring form pan generously.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
In a food processor or blender, put eggs, shortening, sugar and vanilla and process until smooth. Add half of the sour cream and half of the flour mixture; process again until smooth. Add the remaining sour cream and flour; scrape down sides of container using a silicone spatula and mix again.
Pour half the batter into the spring form pan and spread with the spatula. Sprinkle half of the topping mixture evenly over batter. Cover with the remaining batter and sprinkle again with topping.
Bake for 45-55 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Remove pan from oven and place on wire rack to cool for 10 minutes before removing from pan. Allow to sit for at least 30 minutes before cutting and serving.
CHOCOLATE ECLAIRS
ECLAIR:
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.
FILLING:
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
CHOCOLATE SAUCE:
6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.
Makes 3/4 quart.
BANANA BREAD
2 1/2 cups white or white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable shortening
2 cups sugar
2 cups over-ripe mashed bananas
4 eggs, beaten
1 cup chopped nuts
1 tablespoon banana liqueur or dark rum
Preheat oven to 350F.
Combine flour, baking soda and salt; stir to mix well.
In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.
Stir in the banana liqueur or rum and the chopped walnuts, pecans, hazelnuts or macadamia nuts.
Butter and flour a loaf pan. Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).
Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan. Rub the top of the still-warm loaf with a pat of butter to soften and glaze the top, if desired.
Serve with whipped cream cheese spread on each slice
Eclairs are a royal pain...do coffee cake
http://www.recipezaar.com/Coffee-House-C鈥?/a>
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