Fruit Trifle
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!
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!
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
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.
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
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.
Mama Stoen’s Angel Food Cake with Jell-O
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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:
Enjoy!!!!!
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!!!!!
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
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. |
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 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. |
Waffle Cookies sprinkled with powdered sugar
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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. |