Welcome Diners!

  • ~~Click Image to Purchase this fun doormat~~
  • Thursday, July 16, 2009

    Recipes From Bobbie Gilde

    5 Minute Chocolate Cake in a Mug

    4 tablespoons flour
    4 tablespoons sugar
    2 tablespoons cocoa
    1 egg, slightly beaten
    3 tablespoons milk
    3 tablespoons oil
    3 tablespoons chocolate chips (optional)
    A small splash of vanilla extract
    1 large coffee mug (Microwave Safe)

    Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
    Pour in the milk and oil and mix well.
    Add the chocolate chips (if using) and vanilla extract, and mix again.
    Put your mug in the microwave and cook for 3 minutes at 1000 watts (less time if using a higher watt microwave).

    The cake might rise over the top of the mug, nothing to be alarmed about! Allow to cool a little, and tip out onto a plate if desired.
    Favorite part . . . EAT cake! (This can serve 2 if you want to feel slightly more virtuous.)
    This could be the most dangerous cake recipe ever! Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! Submitted by Pat Pagel & Bobbie Gilde

    Updated recipe by editor: Add a few tablespoons of cream cheese and try substituting chocolate Jell-O instead of the cocoa or even adding it—could be a chocolate overload. Also, five minutes in my microwave was way too long.

    Butter Almond Cake

    1 1/2 cups sugar
    3/4 cup melted butter
    2 eggs
    1 1/2 teaspoon vanilla
    1 teaspoon almond extract
    1/2 teaspoon salt
    1 1/2 cups flour
    Sugar and sliced almonds for garnish

    Blend sugar with melted butter. Beat in eggs. Add almond and vanilla extracts. Add salt and flour. Spread batter into a greased 9 inch round pan. Sprinkle with sliced almonds and granulated sugar. Bake at 350 degrees for 30 minutes.

    Spiced Pumpkin Bread

    4 eggs
    2/3 cup water
    1 cup vegetable oil
    2 cups canned pumpkin
    ½ teaspoon vanilla
    3 cups sugar
    3 1/3 cups flour
    1 ½ teaspoons nutmeg
    1 ½ teaspoons cinnamon
    1 ½ teaspoons salt
    2 teaspoons baking soda
    ½ teaspoon baking powder
    1 cup chopped pecans (optional)

    Preheat oven to 350 degrees. Spray two 9x5x3 loaf pans with baking/cooking spray. Mix all wet ingredients together in one large bowl. In another bowl, combine all dry ingredients together. Stir dry ingredients into pumpkin mixture. Mix in pecans, if desired. Divide batter equally between prepared pans. Bake for about 1 hour, until tester inserted into center comes out clean. Cool in pans for 10 minutes. Makes two loaves.