Looking for some great No bake or stove top cookie and cake recipes!?!
Do anyone know of any good sights that have no bake or stove top cookies and cake recipes. I have attempted a stove top pineapple upsidedown cake and it ALWAYS burns no matter how carefull I am. Any ideas?
Answers: My oven broke... BLAH!
Do anyone know of any good sights that have no bake or stove top cookies and cake recipes. I have attempted a stove top pineapple upsidedown cake and it ALWAYS burns no matter how carefull I am. Any ideas?
http://www.cooksrecipes.com/
cakes/no-bake-cakes.html
http://www.recipes4cakes.com/
nobakecake/
I don't have a site, but this is a good stovetop candy recipe.
Melt a bag of chocolate chips, Add a bag of chow mein noodles & a handful each of tiny marshmallows & peanuts. Stir to coat. Drop blobs of mix on wax paper to cool. Keep in fridge.
3-Minute No-Bake Cookies
2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter
1/2 cup low-fat milk
1/3 cup NESTLé? TOLL HOUSE? Baking Cocoa
3 cups Quaker? Oats (quick or old fashioned*, uncooked)
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
Makes about 3 dozen.
Faux Girl Scout Thin Mints
6 ounces chocolate candy coating*
12 to 18 drops peppermint oil flavoring
1 sleeve buttery round crackers
Melt chocolate candy coating in double boiler.
Add peppermint oil to taste minty enough to your liking.
Dip Ritz crackers in chocolate and place on waxed paper to solidify.
Makes about 36.
*Note: You can substitute with 6 ounces chocolate melted and 1 tablespoon vegetable shortening.
STOVE TOP COFFEE CAKE
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
1/4 c. melted shortening
1/2 c. pineapple juice
Sift flour, baking powder, salt, and sugar into a large bowl. Combine egg, shortening, and juice. Add to flour mixture and mix well. Grease an 8 inch heavy skillet and line bottom with 3 layers of waxed paper. Spread batter evenly in skillet. Sprinkle with topping. Cover with tight fitting lid. Place on stove top on very low heat. Bake 40 minutes.
TOPPING:
1/4 c. nuts
4 tbsp. sugar
1 tbsp. butter
1 tbsp. cinnamon
CAMPER'S SAUCEPAN FUDGE CAKE
1 1/2 ounces unsweetened chocolate
1/2 cup water
1 cup butter
1 cup all-purpose flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoons vanilla
nine chocolate covered mint patties (optional)
NOTE: this recipe is for use on an electric range or hot plate only. Do not use with with a gas stove.
Choose a heavy cast-iron skillet or Dutch oven with a tightly fitting cover.
Place chocolate, water and butter into a 2 quart saucepan and cook over medium heat until chocolate has melted.
Sift together dry ingredients and mix with melted chocolate until smooth. Stir in egg, milk, and vanilla; beat with a spoon or electric mixer for one minute.
Cover tightly and bake 40 minutes on top of the stove using the lowest possible heat setting.
Cake is done when top springs back in the center when pressed lightly with finger.
Uncover and allow to cool five minutes before removing from the pan. Turn out and turn right side up.
Arrange nine chocolate covered mint patties over top of cake while cake is still hot so that chocolate will soften and in three to five minutes. Use a knife or spatula to spread softened mints.
Abracadabra No-Bake Cake
Ingredients:
2 containers (8 oz. each) non-dairy whipped topping
1 pkg. (9 oz.) chocolate wafer cookies
1 can (21 oz.) Comstock? or Wilderness? More Fruit Cherry Fruit Filling or Topping
Directions:
1. Spread 1 cup whipped topping in bottom of an 8” springform pan. Arrange 8 cookies on topping. Place a heaping Tbsp. of whipped topping on each cookie. Stack on another cookie followed by more whipped topping and a third cookie. Press down gently just until the topping between the cookies bulges out slightly. Fill in all the spaces around the cookies with the rest of the whipped topping in the first container.
2. Reserve 8 cherries for garnish then make a layer of fruit filling, spreading it almost out to the edge. Make another layer of 8 cookies. Dollop each with whipped topping and stack on another cookie. Reserve 1/3 of the second container of whipped topping. With the remaining topping completely cover top of cake, swirling decoratively. Refrigerate overnight.
3. The next day, loosen edge of cake with a knife and remove springform. Ice sides of cake with reserved topping and evenly place 8 small dollops of topping around top edge of cake. Decorate each dollop with a reserved cherry. Refrigerate until ready to serve.
Makes 8 servings
Prep time: 20 minutes
You could make candy instead. Try buckeyes. Roll peanut butter balls and dip them into chocolate. Easy. Or make truffles, divinity, pralines, fudge- any number of candy requires stovetop cooking. You'll need a candy thermometer.