Summer Breeze Cake Recipes

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SUMMER BREEZE



Summer Breeze image

This is a drink we made up over the summer. After trying several types and tastes the girls and I came up with this light and refreshing drink. Get the suntan lotion and the umbrella and of course a cooler.

Provided by Chef1MOM-Connie

Categories     Beverages

Time 2m

Yield 12 oz, 1 serving(s)

Number Of Ingredients 6

1 ounce vodka
4 ounces cranberry juice
4 ounces grape juice
2 ounces 7-up or 2 ounces similar soda pop
lime wedges or lemon wedge
ice

Steps:

  • mix all ingredients together.
  • pour over ice in tall glass.
  • slice lime or lemon wedge and squeeze into glass slightly.
  • rub wedge around topside of glass and place in drink.
  • get the sunglasses, a good book, sunshine, and enjoy!

SUMMER BREEZE



Summer Breeze image

Savor summer with a pleasantly pink cocktail of pineapple and grapefruit juice with gin.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Yield Makes 1

Number Of Ingredients 6

1/3 cup pineapple juice
1/4 cup pink grapefruit juice
2 ounces gin
Fresh mint leaves
Ice
Seltzer

Steps:

  • In a large glass, combine pineapple juice, grapefruit juice, gin, and several mint leaves. Add ice and top with seltzer.

Nutrition Facts : Calories 198 g

OLD FASHIONED CARAMEL CAKE



Old Fashioned Caramel Cake image

This cake is wonderful with a cup of coffee! Or a big glass of milk. I remember my Mom eating this cake for breakfast when I was little....she still eats cake for breakfast, but at least this one sounds a little like a caramel sweet roll! Maybe we should all follow her example....she's 82 and still running around like crazy! Special tip for preparation: Be sure to spread the caramel frosting immediately after it reaches spreading consistency because it will harden quickly and be difficult to spread.

Provided by breezermom

Categories     < 4 Hours

Time 1h15m

Yield 1 2-layer cake

Number Of Ingredients 13

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 tablespoons cocoa
1 cup buttermilk
1/2 cup warm water
1 teaspoon vanilla extract
2 cups sugar
1 cup butter
1 cup evaporated milk
1 teaspoon vanilla extract

Steps:

  • Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
  • In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
  • Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
  • For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
  • Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
  • Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
  • Garnish with pecan halves and grated chocolate if desired.

Nutrition Facts : Calories 8450.5, Fat 408.9, SaturatedFat 251.4, Cholesterol 1617, Sodium 5257.3, Carbohydrate 1134.5, Fiber 13.1, Sugar 813, Protein 89.7

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