How To make Bisquick Apricot Glazed Pound Cake
3 c Bisquick
1 1/2 c Sugar
1/2 c Flour
3/4 c Margarine or butter
soft
6 Eggs
8 oz Cream cheese :
softened
1 t Vanilla
1/8 ts Salt
TOPPING:
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
GLAZE:
1 c Apricot preserves
1/4 c Sugar
Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1 1/2 cups sugar, 1/2 cups flour, margarine, eggs, cream cheese, vanilla and salt in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed scraping bowl occasionally 4 minutes. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes; remove from pan. Heat 1/2 cup sugar and the water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in liqueur. Slowly drizzle over cake. Press preserves thru sieve. Heat preserves and 1/4 cup sugar to boiling, sitrring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool slightly; spread over top, allowing some to drizzle down sides.
How To make Bisquick Apricot Glazed Pound Cake's Videos
Baked Fruit Turnovers | Pillsbury Recipe
If you like a good homemade pie, you are sure to love this Bake Fruit Turnovers recipe made with Pillsbury Pie Crust. The sky is the limit when it comes to this easy dessert recipe. Grab your favorite canned pie filling to for an easy to make peach, cherry or apple turnover the whole family will love.
Try this easy Fruit Turnover recipe today!
Gluten Free Bisquick Copycat & Gluten Free Flour Blend
A Gluten Free Flour Blend tutorial that also contains a Gluten Free Bisquick copycat recipe.
To print this recipe or for more of my EZ Gluten Free recipes visit the EZGlutenFree blog at
All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used are called Porch Swing Days and Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license.
Easy Summer Peach Cake Recipe
Smell of summer… peach cake for summer lovers! This is one of my favorite cakes. I hope that you'll enjoy eating this delicious peach cake.
Peach cake recipe:
Ingredients:
● 1 ½ kg (53 oz.) peaches
Sponge cake:
● 6 eggs
● 6 Tbsp. flour
● 6 Tbsp. sugar
●12 gr (0.4 oz.) baking powder
● 1 ½ kg (53 oz.) peaches
Cream filling:
● 500 ml ( 17 fl oz.) milk
● 4 yolks
● 4 Tbsp. flour
● 4 Tbsp. sugar
Whipped cream:
● 200 ml (6.8 fl oz.) milk
● 2 whipped cream powder
Direction:
Peel the peaches and cut them on small pieces, add the sugar and the vanilla extract, put it aside. To make the sponge cake, mix the eggs and the sugar very well, after that add the flour and baking powder and continue to whisk until you get a homogeneous texture. Preheat the oven to 180ºC (356ºF), bake around 10-12 minutes. Leave the sponge cake to cool down and spread the peaches on top of it. Roll it and cut on equal pieces (around 10 pieces).
Prepare the cream filling. Put the milk (400ml) and the sugar on fire until it boils. In other bowl, mix the rest of the milk (100ml), the yolks and the flour, mix well and add the mixture to the boiling milk. Mix until it gets creamy. Put it aside to cool down.
Arrange the pieces of sponge cake like in the video above and cover them with the previously cooled cream.
Finish with whipped cream (prepare the whipped cream according to the manufacturers instruction on the package) and decorate by your own taste.
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour
¼ cup (50 g) sugar
1 Tbsp (15 g) baking powder
¼ tsp (1 g) salt
1 Tbsp (6 g) finely grated lemon zest
½ cup (115 g) cool unsalted butter, cut into small pieces
½ cup (125 ml) whipping cream
¼ cup (60 ml) 2% milk, plus extra for brushing
1 large egg
1 tsp (5 ml) vanilla extract
1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted
1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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Easy Peach Dump Cake
Easy Peach Dump Cake
foodie #easy #easyrecipe #yummy #food
Peach Cobbler Dump Cake
2 cans of peaches
2 tablespoons brown sugar
1-2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 box yellow cake mix
1 stick of butter
Recipe from @chefbae_