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Fruit Trifle

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  • Prepare Angel Food Cake as directed on the box
  • Mix up one box of sugar free pudding 
  • Tear up angel food cake into pieces and layer in desired bowl with fruit and pudding, decorate the top for any occasion!
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Gluten-Free Angel Food Roll Cake
 
 
What you will need:  Mama Stoen’s Angel Food Cake Mix, 3 tsp. vanilla, 2 cups egg whites, parchment paper, cool whip, and strawberries. 
Pre-heat oven to 350 degrees F
 
Step 1:  Make the Angel Food Cake according to the directions on the back of the box.  Make sure to mix the egg whites until stiff peaks have formed before you add packet 2. 
 
Step 2:  Cover a cookie sheet with parchment paper.  (Make sure to use a cookie sheet that has edges) Spray cooking oil onto the parchment paper so nothing will stick.
 
Step 3:  Pour the Angel Food Cake Batter onto the cookie pan.  Using a spatula make sure the batter covers the cookie pan evenly.
 
Step 4: Bake approximately 20 minutes or until the top of the cake is a golden brown. 
 
Step 5: Let the Angel Food Cake cool completely.  Once it has cooled spread cool whip over the top of the cake.  Now start to roll the Angel Food Cake by gently peeling it off the parchment paper. 
 
Step 6:  Place strawberries on top of the Angel Food Cake Roll.
 Enjoy!
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Pumpkin Spice Angel Food Cake 
What you will need: 
Mama Stoen’s Angel Food Cake Mix
2 cups egg whites
3 tsps. vanilla
¾ cups pumpkin
¾ tsp. ground cloves
2 tsps. cinnamon
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Bake at 350 degrees
Follow the directions on the Angel Food Cake Mix on the back of the box.  One you gently fold in packet 2 also add the ¾ cup pumpkin, ¾ tsp. ground cloves, and 2 tsp. cinnamon. 
Pour the cake mix into an angel food cake pan (don’t grease or spray the edges of the cake pan).  In the oven with the oven rack at the lowest position bake the cake for approximately 42 minutes.  When the cake is done baking flip the angel food cake pan upside down until the cake as cooled completely.  Top the cake with cream cheese icing. 
Cream Cheese Icing 
What you will need: 
4 oz. softened cream cheese
1 tsp. vanilla
3 cups powdered sugar
¼ cup plus 1 tbsp. milk 
Mix all the ingredients above in a mixer.  If you would like the icing to be runnier add more milk.  If you would like it to be thicker add more powdered sugar.
 

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Mama Stoen’s  Angel Food Cake with Jell-O 
Makes:   9x13 pan
Need:
1 Box of Mama Stoen’s Angel Food Cake Mix  (2 cups of egg whites and 3 tsps. of vanilla)
1 3oz box of strawberry Jell-O (1 cup boiling water and 1/2 cup cool water)
Cool Whip 
Directions:
Bake Mama Stoen’s Angel Food Cake Mix as directed on the back of the box.  Pour the cake mix into a greased 9x13 pan.  Bake for approximately 42 minutes.  Once, the cake is spongy on the top you will know it is done. Let the cake cool for about 15 minutes. While, the cake is cooling, boil 1 cup of water on the stove.  Pour boiling water into a bowl, add the strawberry Jell-O, and 1/2 cup cold water.  Stir until the gelatin mix is completely dissolved. Set aside. Make 1 inch cut marks throughout the cake.  This will allow the Jell-O to seep into these cuts. Pour all of the Jell-O over the cake and allow to cool in the refrigerator for 2 hours. Top the cake with cool whip.    Enjoy!!!!!!!

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Mama Stoen’s Pudding Chocolate Cake
 
 
 
Makes:
9x13 Pan
 
What you need:
Mama Stoen’s Chocolate Cake Mix
1 box of Chocolate pudding
Cool Whip
Chocolate Syrup
 
Directions:
 
  • Make Mama Stoen’s Chocolate Cake per instructions on back of box.  Once, it is done baking allow to cool.
  • Once, cake has cooled take a wooden spoon and poke several holes in cake every 1/2 inch.
  • Make 1 package of chocolate pudding and pour over cake.  Make sure to cover all of the holes.  Put in the fridge until cool.
  • Top with cool whip and drizzle chocolate syrup over cake.
  • Make sure to keep cake in the fridge when you are not eating it.
 
Enjoy!!!!!


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Gluten Free Pumpkin Cookies
Preheat oven to 350 degrees
What you will need:
Mama Stoen’s Carrot Cake Mix
½ tsp. Ground cloves

½ tsp nutmeg
½ cup softened butter
1 cup pumpkin
1 egg
1 tsp. Vanilla
  1. In a mixing bowl add Mama Stoen’s Carrot Cake Mix, ½ tsp. ground cloves, and ½ tsp. nutmeg.  Mix these ingredients together.
  2. Then add to the mixing bowl the ½ cup softened butter, 1 cup pumpkin, 1 egg, and 1 tsp. vanilla.  Mix all of these ingredients together until there are no lumps.
  3. Drop a spoonful of batter onto a greased cookie sheet-- repeat this until you fill the cookie sheet up.  Make sure you space all the cookies equally apart.
  4. Bake for approximately 14 minutes.  (They will be done when the center of the cookie is spongy)
  5. Cool the cookies on a cookie rack.
  6. Makes around 2 dozen cookies.
Icing recipe
What you will need:
2 cups Powdered Sugar
3 Tbsp water or milk
1 Tbsp melted butter
1 tsp. Vanilla
Mix the above ingredients together until all lumps are gone. Once, the cookies are cooled spread the icing on each cookie.

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Gluten-Free Pumpkin Bars

What you will need:
Mama Stoen’s Carrot Cake Mix
2 eggs
½ cup buttermilk
½ cup softened butter
2 tsp. Vanilla
15 oz can of pumpkin
¼ tsp. Cinnamon
½ tsp. Cloves
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1. Preheat oven to 350 degrees. Grease a 9x12 pan.
2. Mix all above ingredients together in your mixer until well mixed.
3. Pour batter into the greased 9x12 pan.
4. Bake 20-30 minutes. You will know when it is done when the center of the bars are spongy. (Baking times will vary)
5. Frost with cream cheese frosting.

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Waffle Cookies sprinkled with powdered sugar

Chocolate Waffle Cookies

What you will need:
1 Box Mama Stoen’s Chocolate Cake Mix
1 Box Mama Stoen’s Cookie Mix
1 stick of butter, softened
3 Eggs
¼ Cup oil
1 Tablespoon Vanilla
½ Cup Milk
⅔ Cup hot water

1. Mix all the above ingredients together in large mixing bowl on medium speed for 2 minutes. 

2. Add ½ cup Mini Chocolate Chips (not the regular chips)
3. Heat Waffle Iron to Medium High setting. Spray iron with cooking spray. Using a tablespoon drop batter onto the iron, one tablespoon in each section (four in all).
4. Shut the top and turn the pan. Bake each side for about 1 minute. These cookies are best if they are not cooked too long. Cool on a rack and then sprinkle with powdered sugar.
Makes about 4 dozen cookies.

Recipe for Carrot Cake In The Crockpot 
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This is what it will look like over ice-cream

 Recipe for Carrot Cake in the Crock Pot

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1. Open 2 cans of your favorite fruit filling-I like to use apple pie filling. Pour this into the crock pot.
2.. Open Mama Stoen's Carrot Cake mix and sprinkle the entire package over the filling of choice.
3. Last, add 2 sticks of melted butter over your mix.
4. Cook on high for 2 hrs. (Cooking temp can vary crock pots) so may need to turn to low as time gets to the end. Make sure to stir occasionally.
5. Enjoy, I like to serve this with ice cream and it is a great recipe with little effort needed.
Recipe for Bread Sticks

​1. The first thing you need to do is mix up Mama Stoen's Pizza Crust Mix.  One tip is to place a plate over the bowl that you are using to get your yeast to activate.

2.  Place equal amounts of dough on a greased cookie sheet.  In this example I only made three breadsticks because I also made a pizza crust with it.  

​3.  Get your hands wet with either water or oil and form your pizza sticks either on the cookie sheet or in your hand.  

4.  Season your breadsticks with your favorite seasonings.  I always like to use garlic powder.  Place your breadsticks in the oven at 450 degrees for 10-15 minutes.  Baking times will vary.  

5. You will know they are done when they are golden brown.  They are best served when they are hot.  Enjoy!!!

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Cinnamon Bread

​1. Pre-heat oven to 350 degrees.
2. You will need to mix up one of Mama Stoen's Bread Mixes.  Follow the directions on the back of the bread mix. 
3. Mix-up some cinnamon and sugar (1/2 cup of sugar with 2 tablespoons of cinnamon) 
4. Melt 2 tablespoons of butter.
5. Grease your bread pan.  Place enough bread batter to cover the bottom of the pan.  Spread the bread dough out with your fingers.  (The bread mix will be sticky so get your hands wet with water or oil.)
6. Take enough melted butter to cover this layer with melted butter.  Then sprinkle on enough cinnamon and sugar to cover this layer.  
7. Next, spread enough bread dough to cover all of the cinnamon and sugar you just put on the last layer.  Repeat these steps until you have no more bread dough left.  On the top layer spread a thin layer of butter on it and cover with cinnamon and sugar.  
8. Bake for 40 minutes or until the top is golden brown and all of the bread dough has been baked. 
Oven times will vary.
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