Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What's a good homemade cake, cupcake, or pie recipe?

My sister’s birthday is coming up in November and I am also having a Halloween party!!
I would like a really good recipe to make for one or maybe both of those occasions!!
Please, and thank you to anyone who answers.
BTW I am a very good cook so if the recipe is kinda complicated that’s okay don’t feel like you need to revise it to be understandable by anyone…

5 Responses to What's a good homemade cake, cupcake, or pie recipe?

  • Kathy H says:

    This is a rich, chocolaty treat: CHOCOLATE MUD CAKE

    Ingredients for Cake:
    2 cups sugar
    2 sticks butter or margarine
    1/4 cup cocoa
    4 eggs
    1 teaspoon vanilla
    1 1/2 cups flour
    1 1/2 cups shredded coconut
    1 cup chopped pecans
    1 jar marshmallow cream

    Instructions for Cake:
    1. Preheat oven to 350 degrees.
    2. Cream together the sugar and butter. Add cocoa, eggs, and vanilla. Stir well. Add flour. Beat for 2 minutes. Fold in coconut and pecans. Pour into a 9 x 13 inch baking dish.
    3. Bake cake for 30 to 35 minutes. Cool for 10 minutes. Spread marshmallow cream onto the caked.

    Ingredients for Icing:
    1 stick butter or margarine
    1/2 cup condensed milk
    1 teaspoon vanilla
    1/2 cup cocoa
    1 box powdered sugar

    Instructions for Icing:
    1. Melt butter in a small pan. Add cocoa and milk. Bring to a boil, but be careful not to scorch.
    2. Empty powdered sugar into a large bowl. Pour cocoa mixture into the bowl. Add vanilla. Beat until smooth. Spread over the cake.

    Recipe from http://www.chocolate-addiction.com

  • Tucker Blaine says:

    the BEST recipe site

    http://www.epicurious.com/

    good luck and God Bless

  • Lynda says:

    OK – Here’s one for an expert. My mother and older sister used to bake a lot and when they’d have a cake in the oven we were warned to walk lightly, don’t slam the doors, and don’t open the oven door. This cake reminds me of the kind they would bake.

    Orange Chiffon Cake
    This recipe was adapted from The Woman’s Association of St. Paul’s United Church’s (Spryfield, Nova Scotia) "Book One Favorite Recipes" dated 1956.

    Preheat oven to 325 degrees F and have ready a 10 inch two piece tube pan (ungreased).
    Need a tube pan.

    6 large eggs, separated and one additional egg white
    2 1/4 cup sifted cake flour
    1 1/2 cup superfine (castor) sugar or grind granulated sugar 30 sec. In processor as it dissolves easier in batter
    1 Tab baking powder
    1/2 tsp salt
    1/2 cup vegetable oil
    3/4 cup fresh squeezed orange juice (2 – 3 large Navel Oranges)
    2 Tab orange zest
    1 tsp vanilla extract
    3/4 tsp cream of tartar stabilizes the egg whites when whipped for highest height

    Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

    In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

    In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

    Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).

    To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.
    Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

  • CS says:

    This recipe was a huge hit at my grandmother’s bday party on saturday. I piped cream cheese icing on it and topped it with candy corn and candy pumpkins

    http://www.cooking.com/Recipes-and-More/recipes/Pumpkin-Brownies-recipe-12188.aspx

    EDIT: Oh! I forgot to tell you that I made these in a muffin pan, I made a double batch, which made 46 for me. I didn’t use paper cups. I just greased with Baker’s Joy

  • Nicole says:

    I tried the banana/pineapple bread recipe, the kids loved it

    http://www.theinternetchef.biz/2010/10/guilt-free-banana-bread/

Halloween Books