BONNIE'S JOHNNY CAKES, (GLUTEN FREE)
These Johnny Cakes are delicious. I have been craving them, but I can't eat them made with wheat flour, so I thought I would try my hand at making them gluten-free--success! They are delicious served with butter, honey or syrup. They freeze well, too. Photos are my own, and so is this humble recipe.
Provided by BonniE !
Categories Other Breakfast
Time 20m
Number Of Ingredients 13
Steps:
- 1. Combine the dry ingredients in a small mixing bowl, and mix the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well.
- 2. Using a 1/4 cup measuring cup, scoop the batter (doesn't have to be full) and pour it onto the hot griddle that has been prepared with a little grapeseed oil. Cook the Johnny Cakes until the bubbles burst and they are brown on the bottom.
- 3. Flip the cakes and cook on the other side until brown.
- 4. Here is what they look like. Keep Johnny cakes warm until you have finished cooking all the batter.
- 5. Enjoy!
BONNIE'S HEAVENLY COCONUT CAKE
Though this cake is similar to the Tres Leches cake that is well known here in South Texas, it is much easier, and less time consuming to make. My cousin, Bonnie Jean Gates Shaver, who she and my mother refer to each other as, "Best friend I ever had," is my mother's oldest sister Aline's, youngest daughter. She sent me this...
Provided by Shelia Senghas
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Gather ingredients. Bake cake according to directions on package in a 9x13 baking pan. Let cool halfway. Pierce with a utility fork.
- 2. Combine condensed milk and coconut milk in a bowl and mix well. Pour the mixture slowly over the cake allowing it to filter into the holes. If the mixture pools around the outside of the cake spoon back onto cake so that it soaks in.
- 3. Fold the coconut into the whipped topping. Spread the mixture onto the cake. Refrigerate for 2 days before serving. Note: I have to admit that this cake does not always make it to the second day, and sometimes it is eaten the day I make it. It is just too good to resist. If it does make it to the second day it is even more fantastic.
BONNIE'S LEMON CAKE
This recipe comes from one of my Mom's friends. This lemon cake is Rich and moist and will not let you down. There is a reason for packaged cake mixes and this is it!!!! When cake cooled I added thicker confectioners glaze upon my husbands request.
Provided by susan simons
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In the bowl of electric mixer, add the cake mixture and instant pudding and set side.
- 3. In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup. Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil, and beat at medium speed for 6 minutes or until smooth.
- 4. Lightly oil bundt pan, pour in the mixture, and bake for 45 minutes or until the top is golden and cake is springy to the touch. While the cake is baking, prepare the glaze. In a small bowl, whisk the lemon lemon juice, zest, lemon extract, and confectioners until smooth. Set aside.
- 5. When the cake is done, cool down for 5 minutes, invert and unmold. Using a poultry needle or toothpick, pierce the top of the cake with 1-inch deep holes. Spoon the glaze over the cake and cool. Serve with fresh berries. Serve 10
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
BONNIE'S AWESOME CHERRY SURPRISE CAKE AND ICING
One of the winners from the local cake contest. Bonnie's lst place winner at the Community Festival "I chose to make this cake because it looks like fun. Even if I don't win anything I will be proud of the job I did"
Provided by drhousespcatcher
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Lightly grease and flour the bottom of the pan.
- Combine flour, salt and baking powder.
- Beat together butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition; stir in vanilla.
- Alternately stir flour mix and milk into butter mixture. Mix until smooth batter forms. Pour batter into pans and bake for 30 minutes. Cool on wire rack.
- After cool, run knife around the side of the pan. Turn one cake out on serving tray. Spread pie filling over cake. Place second cake on top and ice all over with cherry icing.
- Icing Directions: Run 1/4 cup cherry pie filling in food processor for 1 to 2 seconds. Dissolve gelatin in 1/4 cup hot water. Mix all ingredients until light and fluffy.
Nutrition Facts : Calories 898.2, Fat 41.9, SaturatedFat 16.2, Cholesterol 80.2, Sodium 537, Carbohydrate 125.4, Fiber 1, Sugar 84, Protein 7.8
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
BUTTER RUM BONNIE CAKE
This recipe has a bit of a background. My mother used to make a wonderful cake called a Bonnie Butter Cake - the recipe is listed in the old orange Betty Crocker cookbook she gave me when I moved out of the house. However, upon trying to recreate this cake for my husband, I discovered a shocking secret - the recipe she uses for the frosting (arguably the best part of the cake) wasn't the one referenced by the recipe! It was too late in the day to call her and get the recipe, so I looked for other ideas. A slight adaptation of another frosting recipe for a Butter Rum Glaze led to my husband's announcement that this cake was possibly the best he'd ever eaten! Now I have a "secret" recipe of my own to share!
Provided by queenofeats
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. While waiting, grease and flour a 13x9 inch pan. You can also use two 9 inch pans or three 8 inch pans if you prefer a layer cake.
- Start with the cake ingredients. In a large mixing bowl, mix the sugar, butter, eggs and vanilla on low speed until the mixture begins to get fluffy. This usually takes two or three minutes if your butter is nice and soft.
- Beat the mixture on high speed (the highest your mixer will go!) for five minutes, scraping the sides of the bowl to ensure complete mixing. This step is very important; do not skip it to save time! It will make all the difference in the fluffiness of the cake. The mixture should be pale and resemble cheesecake filling by the time you are finished mixing.
- Beat in the flour, baking powder, salt and milk alternately on low speed. The mixture will thicken considerably as more flour is added. This is great for giving those arm muscles a workout!
- Add the rum or rum flavoring and give the mixture a final mix on low speed. You can add a little more rum if you're so inclined, but too much will ruin the consistency of the cake. Save it for the glaze or get yourself a drink!
- Pour the mixture into your pan(s).
- Bake until a toothpick inserted into the center of the cake comes out clean. For 13x9 pans this is approximately 45-50 minutes; for layers this is approximately 30-35 minutes.
- Let the cake cool while you make the glaze.
- Heat the butter in a small saucepan over low heat until it is fully melted.
- Slowly add the rum or rum flavoring and the powdered sugar. Make sure you take the time to dissolve the sugar, it can take a few minutes to fully melt. The glaze should thicken considerably by the time the last of the sugar is added. You can add more rum than the amount listed if you're so inclined, but too much will cause consistency problems.
- If the glaze is too thick, add hot water one tablespoon at a time until it reaches the consistency you want. For this cake I prefer leaving it on the thicker side (1-2 tablespoons of water at the most) but it is a matter of personal taste.
- Add the nutmeg and cinnamon. These spices are optional, but they add a lot of character to the glaze and give it a flavor similar to a hot buttered rum - yum! Add more if you like this combination, the amounts listed are conservative for what my family in particular enjoys!
- Let the glaze cool for a minute or two and then pour it over the top of the cooled cake. Use a spatula or spoon to help make sure the cake gets fully covered if the glaze is on the thicker side. To really make sure the glaze gets into the cake, you can poke holes in the top of the cake with a fork before pouring - this will help the cake soak up the glaze.
- Let the cake sit for at least half an hour before serving. This will give the glaze time to harden up a little and become more like a smooth frosting than a wet glaze.
- Serve and enjoy! You can sprinkle a little extra nutmeg and cinnamon over the top for presentation, but I've found that the taste of the cake requires no bells and whistles to get attention! It may look and feel simple, but this is deceptive once you get a taste of what you've made.
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