Boogersbanginoatmealcake Recipes

Steps:

• Heat oven to 350 degrees F.
• Grease rectangular pan with shortening.
• Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
• Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
• Stir in chopped nuts and raisins.
• Spread batter in pan.
• Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
• Cool completely on wire rack.

Steps:

• Pour boiling water over oatmeal.
• Set aside to cool.
• Cream sugars and butter.
• Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
• Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
• Make icing.
• Mix all icing ingredients,and spread on hot cake.
• Put under broiler for a few minutes til bubbly.

Steps:

• Pour the boiling water over the quick oats and let stand for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
• Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
• Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
• Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

Steps:

• Stir together flour, 1 1/3 cups oats, salt, and baking soda.
• In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
• Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
• Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13x9 inch baking pan.
• CAKE: In a large bowl,pour boiling water over the oats and let stand for 15 minutes.
• *Do not drain water from oats.
• In the same bowl, blend in the butter and sugars with the oats.
• Add eggs and vanilla.
• Beat well.
• Add dry ingredients, mix until smooth.
• Pour into 13x9 baking pan.
• Bake in 350 degree oven for 30 minutes, or until toothpick comes out clean when inserted in center of cake.
• TOPPING: Mix topping while cake is in the oven.
• Combine melted butter, evaporated milk, brown sugar, vanilla and walnuts in a small bowl.
• Pour evenly over cake right when the cake comes out of the oven, while it is still hot!(that part is important!).
• Place under broiler in oven until topping is golden brown and bubbly.
• Serve warm or cold.

Steps:

• Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
• To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
• In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
• Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

Steps:

• Melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
• Allow the cheese to cool slightly in the jar.
• Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
• To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again.
• When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
• Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
• Gently pull boogers off waxed paper and arrange on a serving platter.
• Serves 5 to 6 booger buddies.
• Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Steps:

• Beat eggs, oil, and vanilla until frothy.
• Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
• Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
• Frost with cream cheese frosting when cool.