Cassava Cake

I was given quite a few cassavas for free the other day. The lady who often comes to the house and sell me veggies offered it to me for free. Of course I love freebies but I don't want to take advantage of her generosity because I know she needs to make some money for her family. I was still getting some money from my wallet when she started to walk away and told me that she's giving the cassava to me for free and that I don't have to pay her. She said that I gave her some stuffs in the past like sandals and shirts and it's time for her to return the favor. Oh my, I gave those stuffs without expecting anything in return. She's a lady with a very good heart.

Anyways, it's been three days since I was given those cassavas so I thought of cooking a cassava cake. I know it's a lot of hassle to do it because I have to peel those cassavas and then grate it. I did that last night and I was grating it while I was watching my favorite soap opera. After I grated all the cassavas, I put it in the fridge and it's only this afternoon that I baked the cassava cake. It's only my second time to bake one. The last time was when I was in Texas a few years ago. I was so excited to see the outcome this time. After I baked it, I took it out from the oven and let it cool down. Then I was so ecstatic to eat a slice and it turn out so good. My hubby love it of course. Here's the recipe which I got from the internet.

          CASSAVA CAKE

INGREDIENTS:
• 3 cups grated cassava
• 1 can ( 14oz) condensed milk
• 1 can (13.5 oz) coconut milk


 FOR TOPPING:
• 1/2 can condensed milk
• 1/2 can evaporated milk or 1/2 can coconut milk
• 1 egg yolk


PROCEDURE:
• Preheat oven to 375 degrees F.
• Prepare a baking pan and grease with butter. Set aside.
• Combine all ingredients in a deep bowl. Make sure every ingredients are well combined.
• Transfer to the greased baking tray.
• Bake for 40-45 minutes.
• Combine the topping ingredients.
• Pour-in over to the top of the baked cassava.
• Bake for another 15-25 minutes.
• Remove from oven.
  Serve warm. Enjoy!

Refrigerator Cake

This recipe is one of the family's favorites. We've been having this for years during birthdays and other special occasions. Hubby love it and my 2 nephews can't get enough of it every time I share it to them. It's a no bake cake and it's so easy to make. No need to light your oven and make you kitchen hot. Try making it and it will surely satisfy your sweet tooth.    

Ingredients:

2 packs of graham crackers

1 can halves peaches (sliced thinly) 

1 small can condensed milk 

3 packs all purpose cream 

1 cup evaporated milk (for dipping crackers)

Procedure:

1. Mix the condensed milk and cream together.
2. Slightly Dip graham cracker one by one in evaporated milk.
3. Place a layer of graham cracker at the bottom of your container.
4. Add a layer of mix condensed milk and cream on top of the graham crackers.
5. Be generous, make sure that the cream covers all of the graham crackers.
6. Repeat procedure until you reached the desired layers you want, top with peaches.
7. Put in a refrigerator, serve cold.

Cup Cakes

I had to bake German chocolate cup cakes yesterday to take to our church. We had our songfest yesterday afternoon and the ladies were asked to bring finger foods to eat after the program. I baked the cup cakes after hubby and I ate our lunch. I just used the ready made mix from the box and followed the directions. We didn't have frosting so I asked my hubby to go and buy a coconut pecan frosting. The cup cakes came out good and when it cooled down, I put the frosting on top. They were so delicious.

Pineapple Pecan Cake

I have a lot of pecans from our pecan trees in our backyard and so I searched for a recipe where I can use it. I've found this great recipe of pineapple pecan cake. I baked this cake and it came out so good. This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting. It so happened that we invited our friend James to dine with us that time and I served the cake for our dessert. He really like it and also does my hubby. This cake is one of my favorites.

PINEAPPLE PECAN CAKE

INGREDIENTS

* 1 1/2 cups sugar
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 eggs
* 1 (20 ounce) can crushed pineapple, undrained
* 1 cup chopped pecans
* FROSTING:
* 1/2 cup butter or margarine, softened
* 1 (8 ounce) package cream cheese, softened
* 1 1/2 cups confectioners' sugar
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. In a mixing bowl, combine all frosting ingredients; beat until smooth. Frost cake.