Gingerbread Cakes
Makes 9 small layer cakes
2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses
2/3 Cup Hot Water
1/2 Cup Butter
1/2 Cup Sugar
1 Egg
Lemon Cream Cheese Frosting
8 oz Cream Cheese
1/4 Butter
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon
Preheat oven to 350º F.
Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
Prepare two 8×8 baking pans as follows: grease the pans with butter. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the mixture you just made to flour the pans, shaking/tapping out any extra.
Whisk molasses and hot water together.
Cream the butter and sugar. Whip the mixture with the egg until light and fluffy.
Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients.
Begin to combine. As the ingredients come together, add more of the butter mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.
Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.
Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.
Place a small amount of frosting on 9 rounds.
Stack the rounds.
Place the rest of the frosting in a piping bag and frost the top of each cake.
You can garnished them with green and red nonpareils, or maraschino cherries would be nice. Keep in an airtight container until ready to serve.
Showing posts with label Cakes and cupcakes. Show all posts
Showing posts with label Cakes and cupcakes. Show all posts
Friday, December 2, 2011
Thursday, December 1, 2011
Johna Blinn's Harbour Island Bahamas Fruitcake
Johna Blinn's Harbour Island Bahamas Fruitcake
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
"wests"
1 pkg. pitted dates -- (8 oz) cut into quarters
1 pkg. dried apricots -- (8 oz) cut into quarters
3 jars whole maraschino cherries -- (16 oz)
1 can flaked coconut -- (3-1/2 oz)
4 lbs. shelled whole pecans
1 1/2 cups unsifted all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1/4 cup dark rum
6 eggs
Combine all ingredients in large bowl. Mix until well blended, dense and sticky. Grease and line two 9/5/3-inch pans with waxed paper. Grease again. Pack fruitcake mixture tightly into pans. Bake in preheated 325 degree over for 1 hour 20 to 30 minutes, or until firm to the touch in the center. Cool cakes in pans; unmold.
Tuesday, November 29, 2011
Magical Christmas Fairy Cakes
Magical Christmas Fairy Cakes
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops.
SERVES 12 , 12 -24 Christmas Fairy Cakes
CAKES
1/2C softened butter
1C caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1C self-raising flour
2 tablespoons milk
ICING
1C icing sugar
water
vanilla extract (optional)
DECORATIONS
icing sugar
fondant
edible glitter (sparkles)
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavorings.
Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
Monday, November 28, 2011
Amaretto Petit Fours
Amaretto Petit Fours
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Cook'n with Pillsbury
Makes 24 servings
CAKE
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup shortening
1/2 teaspoon almond extract or 1 teaspoon vanilla
5 egg whites
2 tablespoons amaretto
GLAZE AND GARNISH
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 recipe Buttercream Frosting (recipe below)
Food coloring
1. Heat oven to 350F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine flour, sugar, baking powder, salt, milk and shortening; beat at low speed until moistened. Beat 2 minutes at medium speed. Add almond extract and egg whites; continue beating an additional 2 minutes. Pour into greased and floured pan.
2. Bake at 350F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes or until completely cooled.
3. Brush top of cake with amaretto. To avoid cake crumbs, freeze cake 1 hour before cutting.
4. Cut cake into squares, diamonds or desired shapes using 1 1/2 to 2-inch cookie cutters. Set cake pieces on wire rack over waxed paper.
5. In small bowl, combine powdered sugar, water, corn syrup, margarine, vanilla and almond extract; beat at low speed until powdered sugar is moistened. Beat at high speed until smooth. If necessary, add 2 to 3
teaspoons water until glaze is of desired consistency. Spoon glaze evenly over top and sides of cake pieces. (Glaze that drips off can be reused.)
6. Tint Buttercream Frosting using desired food colors. With decorating bag fitted with desired tips, decorate petits fours.
High Altitude (above 3500 feet): Decrease sugar to 1 1/4 cups. Bake as directed above.
Buttercream Frosting
Yield: frosts 2-layer or 13 x 9-inch cake
2/3 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons half and half, or milk
1. In large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well.
2. Beat in vanilla and enough half-and-half for desired spreading consistency.
Variations
*Browned Butter Frosting: In large saucepan, cook butter over medium heat until light golden brown, stirring constantly. Gradually add powdered sugar, beating well. Continue as directed above.
*Chocolate Buttercream Frosting: Add 1/3 cup unsweetened cocoa, 2 envelopes premelted unsweetened chocolate or 2 oz. unsweetened chocolate, melted, to butter; blend well. Continue as directed above.
*Chocolate-Cherry Buttercream Frosting: Add 3 tablespoons drained chopped maraschino cherries to Chocolate Buttercream Frosting; mix well.
*Coffee Buttercream Frosting: Dissolve 1 1/2 teaspoons instant coffee granules or crystals in 2 tablespoons of the half-and-half.
*Lemon Buttercream Frosting: Substitute 2 to 4 tablespoons lemon juice for the half-and-half and 1 teaspoon grated lemon peel for the vanilla.
*Nut Buttercream Frosting: Stir in 1/4 cup chopped nuts.
*Orange Buttercream Frosting: Substitute 2 to 4 tablespoons orange juice for the half-and-half and 1 teaspoon grated orange peel for the vanilla.
Peanut Butter Frosting: Add 3 tablespoons peanut butter to the butter;blend well. Continue as directed above.
Tuesday, November 22, 2011
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Christmas-Comes- But-Once- A-Year-Chocolate Cake
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Rum Butter Cream Frosting:
1/2 cup Rum
3/4 cup sugar
1 1/2 teaspoons corn syrup
6 egg yolks
1 teaspoon vanilla extract
1 1/2 cups butter
Cake:
3/4 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sugar- superfine
6 Tablespoons butter-clarified
1/2 cup almonds, toasted and chopped
4 vanilla wafers
30 almonds, chocolate covered
Almond Chocolate Mousse:
1/2 cup heavy cream
7 teaspoons sugar
8 ounces semi-sweet chocolate, chopped
1 1/4 cups heavy cream
3/4 teaspoon almond extract
Rum Butter Cream Frosting:
heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves.
Wash down sides of pan with pastry brush dipped in ice water.
Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage).
Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters.
Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition.
Let yolk mixture cool.
Add softened butter 1 Tablespoon at a time, beating well after each addition.
Frosting should be thick and perfectly smooth.
Use butter cream as soon as possible, or refrigerate up to three days.
When ready to use, bring to room temperature and beat until smooth.
Cake:
preheat oven to 350 degrees.
Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside.
Bring eggs to room temperature.
Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water.
Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously.
Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters.
Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time.
Remove 1 cups batter to separate bowl and whisk in clarified butter.
Stir in chopped almonds.
Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly.
Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides.
Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling.
When cool, wrap individually in plastic and freeze for 1 hour.
Almond Chocolate Mouse:
finely chop chocolate.
Scald 1/2 cup heavy cream with sugar, stirring to dissolve.
Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely.
When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat.
Fold whipped cream into chocolate mixture. Use as soon as possible.
To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake.
Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting.
Use remaining mousse to cover top and sides of cake.
Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake.
Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations.
Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.
Friday, November 18, 2011
Garden Lavender Pound Cake
Garden Lavender Pound Cake
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Ingredients:
* 4 eggs
* 1 cup unsalted butter
* 3/4 cup sour cream
* 2 1/2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup granulated or caster sugar
* 1 Tbsp. vanilla extract
* 1 tsp. finely shredded lemon zest or lemon peel
* 1 cup powdered sugar
* 1 Tbsp. melted butter
* 3 or 4 tsp. lemon juice
* 1 portion of lavender sugar** (see above)
* 2 loaf pans 8" x 4" x 2"
To prepare: Grease and flour the 2 loaf pans and set aside. Allow the eggs, sour cream, and butter to stand at room temperature for 30 minutes. This can be done while greasing pans and preparing lavender sugar recipe.
Preheat oven to 325ºF. (Mark 3/ 158ºC)
1. Prepare Lavender Sugar.** Set aside.
2. In a small bowl, combine flour, baking powder, soda and salt.
3. In a medium to large size mixing bowl, beat together lavender sugar, caster sugar, the cup of butter and vanilla extract. Beat at high speed for about 4 minutes until light and fluffy. Scrape down sides of bowl frequently.
4. Add eggs, one at a time, beating at medium speed about 20 to 30 seconds after each addition.
5. Add flour mixture and sour cream alternately while beating at a low speed. Mix until just combined. Batter will be thick.
6. Stir in the lemon zest.
7. Spread mixture in prepared pans.
8. Bake about 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes.
9. Remove from pans and cool completely.
10. In a small bowl, mix powdered sugar with a tablespoon of melted butter and enough lemon juice to make a drizzling consistency. Spoon over cake, allowing some to drip down the sides.
Serve with coffee or tea.
Yields: 2 loaves.
Saturday, November 12, 2011
Holiday Rum Cake
Holiday Rum Cake
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Cake
1 (18.25 Oz.) package of yellow cake mix
1 cup light, coconut flavored rum
1/2 cup vegetable oil
1 (3.4 Oz.) package of vanilla instant pudding
4 eggs
Baker’s Joy® non-stick baking spray with flour
Rum Glaze
1 cup packed brown sugar
1/4 cup water
1 stick butter
1/4 cup light, coconut flavored rum
Instructions:
Cake
Position rack in center of oven and preheat to 325°F. Spray a 12-cup Bundt® pan with Baker’s Joy® spray. Using an electric mixer beat all ingrediants in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan for 20 minutes. Invert cake onto platter and carefully remove from pan. Allow cake to cool completely.
Rum Glaze
Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes. Remove from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Makes 12 Servings.
Tuesday, November 1, 2011
Carrot Cake Cupcakes with Vanilla Mascarpone Frosting
Carrot Cake Cupcakes with Vanilla Mascarpone Frosting
makes about 14 cupcakes
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (about 3 or 4 carrots)
2 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup walnuts - toasted in a dry pan
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
Preheat oven to 350 degrees F. Line muffin pan with liners.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together.
In a mixer, beat the eggs and sugar together until they are creamy and pale yellow. Stir in oil until well combined. Add carrots, orange juice and walnuts. Mix to combine.
Add dry ingredients to the mixer and mix until just combined.
Divide the batter into the muffin cups. Bake for 25 - 30 minutes. Cool on drying rack completely before frosting.
Frost with .... vanilla marscapone frosting
3 ounces cream cheese - softened
6 tablespoons unsalted butter - softened
1/3 cup mascarpone - softened
3 tablespoons honey
seeds scraped out from 1 vanilla bean
Beat together until creamy and smooth. frost the cupcakes.
makes about 14 cupcakes
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (about 3 or 4 carrots)
2 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup walnuts - toasted in a dry pan
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
Preheat oven to 350 degrees F. Line muffin pan with liners.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together.
In a mixer, beat the eggs and sugar together until they are creamy and pale yellow. Stir in oil until well combined. Add carrots, orange juice and walnuts. Mix to combine.
Add dry ingredients to the mixer and mix until just combined.
Divide the batter into the muffin cups. Bake for 25 - 30 minutes. Cool on drying rack completely before frosting.
Frost with .... vanilla marscapone frosting
3 ounces cream cheese - softened
6 tablespoons unsalted butter - softened
1/3 cup mascarpone - softened
3 tablespoons honey
seeds scraped out from 1 vanilla bean
Beat together until creamy and smooth. frost the cupcakes.
Sunday, October 23, 2011
Black Cat Cupcakes
Black Cat Cupcakes
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
snagged from cooksrecipes. com
1 1/4 cup cream-filled chocolate sandwich cookie crumbs
1 (18.25-ounce) package chocolate cake mix
24 cream-filled chocolate sandwich cookies (the orange-filled ones, if available)
1 (16-ounce) container milk chocolate frosting
Black string licorice
Jelly beans, cut in half
Candy corns
Preheat oven to 350*F (175*C). Line two 12-cup muffin tins with cupcake liners. Set aside.
Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes or until tested done when wooden pick inserted in center of cupcake comes out clean. Remove from pans; cool completely on wire racks.
Meanwhile, make cat faces on the 24 cookies: using some frosting, attach 4-1 1/2-inch licorice strings for whiskers, 2 jelly bean halves for eyes and 2 candy corns for ears. Let set at least 30 minutes to "set-up".
Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place a 3-inch piece licorice string on back half of each cupcake for tail.
Makes 24 cupcakes.
snagged from cooksrecipes. com
Thursday, October 20, 2011
Black Cat Cupcakes
Black Cat Cupcakes Recipe
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice
Directions
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.
Black Cat Cupcakes published in Quick Cooking September/October 1998, p39
Bat Cupcakes
Bat Cupcakes
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
“Even my adult children love these Halloween cupcakes!" writes Joyce Moynihan from Lakeville, Minnesota. "We serve them every year at our pumpkin-carving party. You can also make them with the fudge stripes on their wings facing up for variety.”
24 Servings
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) chocolate frosting
24 fudge-striped cookies
24 milk chocolate kisses
Red decorating icing
Directions
Prepare and bake cake batter according to package directions for cupcakes; cool completely.
Set aside 2 tablespoons chocolate frosting. Frost cupcakes with remaining frosting. For bat wings, cut cookies in half and add scalloped edges if desired. Insert two cookie halves into each cupcake. Gently press chocolate kisses into frosting for heads. Pipe ears with reserved frosting; add eyes with decorating icing.
Yield: 2 dozen.
Bat Cupcakes published in Simple & Delicious September/October 2008, p35
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane- Drake Clan
Saturday, October 8, 2011
Low Fat Black Magic Banana Cupcakes
Low Fat Black Magic Banana Cupcakes
Serving Size : 12
2 medium extra-ripe DOLE Bananas -- peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour -- plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup.
Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture.
Stir just until moistened.
Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
Serving Size : 12
2 medium extra-ripe DOLE Bananas -- peeled
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup sugar
3/4 cup all-purpose flour -- plus 2 tbsps
6 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Place bananas in blender or food processor container. Cover and blend until smooth. Makes about 1 cup.
Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.
Combine sugar, flour, cocoa, soda, baking powder and salt in medium bowl; stir into banana mixture.
Stir just until moistened.
Line 12 muffin cups with paper liners. Lightly coat with vegetable spray. Fill two-thirds full with batter.
Bake at 350° F, 25 minutes or until toothpick inserted comes out clean.
Monday, October 3, 2011
Spooky Banana-Fudge Cupcakes
Spooky Banana-Fudge Cupcakes
Makes 12 Cupcakes
Source: Betty Crocker
Decorating these easy brownie cupcakes is "spooktacular" family fun!
Ingredients:
1 box Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 egg
1 medium banana mashed
1 container Betty Crocker® Rich & Creamy chocolate or vanilla frosting
Assorted small Halloween candies
Halloween candy sprinkles or decorations
Instructions:
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, combine brownie mix, oil, water and egg until well blended; stir in banana. Fill muffin cups with brownie mixture.
2. Bake 23 to 27 minutes or until toothpick inserted in near edge comes out clean. Cool 3 minutes; remove from muffin cups. Cool completely, about 1 hour.
3. Frost cupcakes with frosting; top with Halloween candies and sprinkles.
***Special Touch***
Bake the cupcakes in decorative paper baking cups found at party stores or cake-decorating supply stores.
Makes 12 Cupcakes
Source: Betty Crocker
Decorating these easy brownie cupcakes is "spooktacular" family fun!
Ingredients:
1 box Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 egg
1 medium banana mashed
1 container Betty Crocker® Rich & Creamy chocolate or vanilla frosting
Assorted small Halloween candies
Halloween candy sprinkles or decorations
Instructions:
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, combine brownie mix, oil, water and egg until well blended; stir in banana. Fill muffin cups with brownie mixture.
2. Bake 23 to 27 minutes or until toothpick inserted in near edge comes out clean. Cool 3 minutes; remove from muffin cups. Cool completely, about 1 hour.
3. Frost cupcakes with frosting; top with Halloween candies and sprinkles.
***Special Touch***
Bake the cupcakes in decorative paper baking cups found at party stores or cake-decorating supply stores.
Sunday, October 2, 2011
Spooky Kooky Cupcakes
Spooky Kooky Cupcakes
Cupcake creations are sweet and 1-2-3 easy! Have some kooky fun.
Prep Time: 40 min
Total Time: 2 hours 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy creamy white frosting
1 tube (0.68 oz) Betty Crocker black decorating gel
1 cup assorted small candies (tiny jelly beans, candy corn, etc.)
Heat oven to 350F (325F for dark or nonstick pans).
Make and cool cake as directed on box for 24 cupcakes.
To decorate each cupcake, spoon about 1 tablespoonful frosting on top of each. With back of spoon, spread frosting into shape of light bulb to look like skeleton head. While frosting is still wet, decorate with gel and candies to make skeleton face.
Source: Betty Crocker
Cupcake creations are sweet and 1-2-3 easy! Have some kooky fun.
Prep Time: 40 min
Total Time: 2 hours 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy creamy white frosting
1 tube (0.68 oz) Betty Crocker black decorating gel
1 cup assorted small candies (tiny jelly beans, candy corn, etc.)
Heat oven to 350F (325F for dark or nonstick pans).
Make and cool cake as directed on box for 24 cupcakes.
To decorate each cupcake, spoon about 1 tablespoonful frosting on top of each. With back of spoon, spread frosting into shape of light bulb to look like skeleton head. While frosting is still wet, decorate with gel and candies to make skeleton face.
Source: Betty Crocker
Scary Spiderweb Cupcakes
Scary Spiderweb Cupcakes
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.
Prep Time: 20 min
Total Time: 1 hour 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker black decorating gel
48 large black gumdrops
Heat oven to 350F (325F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes. Makes 30 cupcakes.
Source: Betty Crocker
Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.
Prep Time: 20 min
Total Time: 1 hour 10 min
Makes: 24 cupcakes
1 box Betty Crocker SuperMoist devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) Betty Crocker black decorating gel
48 large black gumdrops
Heat oven to 350F (325F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes.
Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes.
Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes. Makes 30 cupcakes.
Source: Betty Crocker
Pumpkin Cake Roll
Pumpkin Cake Roll
Yield: Serves 8
CAKE
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Confectioners sugar (as needed)
FILLING
11/2 cups confectioners sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
3/4 teaspoon vanilla
Milk (as needed)
For the cake: In a large mixing bowl, beat eggs on high speed. Gradually beat in sugar, until light and lemon-colored. Stir in pumpkin puree and lemon juice. In separate bowl, sift together flour, baking powder, spices and salt.
Fold flour mixture into pumpkin batter. Spread in a generously greased and floured 10-by-15-inch jellyroll pan. Sprinkle with the chopped pecans. Bake in a preheated 375-degree oven for 15 minutes, or until cake bounces back when touched lightly.
Turn cake out onto a clean linen dish towel that has been generously sprinkled with confectioner' s sugar.
Starting at a narrow end of the cake, use towel to roll cake together like a jellyroll. Cool cake.
For the filling: Combine 11/2 cups of confectioners sugar with the cream cheese, butter and vanilla in a mixing bowl. If mixture is too stiff, add a few drops of milk at a time.
Unroll the cooled cake. Spread filling over the cooled cake, and roll up again. Chill for at least 2 hours. Sprinkle with additional confectioner' s sugar if desired and garnish with whole pecans (optional).
Yield: Serves 8
CAKE
3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Confectioners sugar (as needed)
FILLING
11/2 cups confectioners sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
3/4 teaspoon vanilla
Milk (as needed)
For the cake: In a large mixing bowl, beat eggs on high speed. Gradually beat in sugar, until light and lemon-colored. Stir in pumpkin puree and lemon juice. In separate bowl, sift together flour, baking powder, spices and salt.
Fold flour mixture into pumpkin batter. Spread in a generously greased and floured 10-by-15-inch jellyroll pan. Sprinkle with the chopped pecans. Bake in a preheated 375-degree oven for 15 minutes, or until cake bounces back when touched lightly.
Turn cake out onto a clean linen dish towel that has been generously sprinkled with confectioner' s sugar.
Starting at a narrow end of the cake, use towel to roll cake together like a jellyroll. Cool cake.
For the filling: Combine 11/2 cups of confectioners sugar with the cream cheese, butter and vanilla in a mixing bowl. If mixture is too stiff, add a few drops of milk at a time.
Unroll the cooled cake. Spread filling over the cooled cake, and roll up again. Chill for at least 2 hours. Sprinkle with additional confectioner' s sugar if desired and garnish with whole pecans (optional).
Saturday, October 1, 2011
PUMPKIN CAKE ROLL
PUMPKIN CAKE ROLL
Cake
3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts
Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla
Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.
Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.
-- Phyllis Ackerman, Red Hill
Cake
3 eggs
1 cup sugar
2/3 cup canned or fresh pumpkin
1 tsp. lemon juice
3/4 cup. flour
1 tsp. baking powder
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped nuts
Filling
1 cup powdered sugar
2 3 oz. pkgs. cream cheese
4 Tbsps. butter
1 tsp. vanilla
Cake: Beat the eggs for five minutes; gradually beat in the sugar. Add pumpkin and lemon juice. Combine the dry ingredients and fold into the pumpkin mixture. Spread onto a greased and floured 15-by-10-by- 1-inch jelly roll pan. Top with finely chopped nuts. Bake at 375 degrees for fifteen minutes. Carefully turn hot cake out onto a tea towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let it cool. Unroll.
Filling: Combine powdered sugar, cream cheese, butter, and vanilla. Beat until smooth and spread over pumpkin cake. Carefully roll up cake. Chill.
-- Phyllis Ackerman, Red Hill
Friday, September 16, 2011
Inside-out Carrot Cakes
Inside-out Carrot Cakes
These individual-size cakes have all their frosting in the middle, making them easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour..
3 tablespoons unsalted butter, softened, plus more for cookie sheets
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened
2/3 cup powdered sugar
1 teaspoon heavy cream or milk
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Yield: Makes 10 to 12 cakes
Notes: This recipe can easily be doubled, and may also be baked as cupcakes (you'll get about 7 cupcakes):
Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in tins 5 minutes, then turn onto a rack.
Frost the cupcakes once they're completely cooled
These individual-size cakes have all their frosting in the middle, making them easy to eat (and pack up for picnics). Prep and Cook Time: about 1 hour..
3 tablespoons unsalted butter, softened, plus more for cookie sheets
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
Pinch ground cloves
1/8 teaspoon freshly, finely grated nutmeg
1/8 teaspoon freshly, finely ground black pepper
6 tablespoons vegetable oil
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup sour cream
3/4 teaspoon vanilla, divided
1 1/2 medium carrots, peeled and shredded on the fine side of a box grater (to yield 1 cup)
1/4 cup unsweetened shredded dried coconut
5 ounces cream cheese, softened
2/3 cup powdered sugar
1 teaspoon heavy cream or milk
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 tsp. vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. Drop 1-tbsp. circles of batter onto baking sheets about 1 in. apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 tsp. vanilla.
5. Flip cakes over and spread about 1 1/2 tbsp. frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
Yield: Makes 10 to 12 cakes
Notes: This recipe can easily be doubled, and may also be baked as cupcakes (you'll get about 7 cupcakes):
Pour batter into lined, 1/2-cup muffin tins and bake at 350° for 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in tins 5 minutes, then turn onto a rack.
Frost the cupcakes once they're completely cooled
Monday, September 5, 2011
Old-Fashioned Apple Bread
Old-Fashioned Apple Bread
Yield: 1 loaf pan (9 1/2" x 5 1/2" x 2 1/2")
1/2 cup butter or margarine
1 cup brown sugar
1 egg, beaten
2 cups peeled and diced apples, moistened with lemon juice
1/3 cup chopped nuts
1/2 cup chopped raisins or dates
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup sour milk
Cream together butter and sugar and add beaten egg, stir in fruit and nuts. Sift together dry ingredients and add alternately with milk.
Place in a loaf pan; let stand for 10 minutes. Bake at 350 degrees F until cooked, about 1 hour. Serve plain or buttered.
Cupcakes- Fill lined muffin tins 3/4 full with batter, bake at 400 degrees F approximately 30 minutes. Makes approximately 12 cupcakes. Combine 4 tbsp. icing sugar with 1 tbsp. applesauce, brush mixture over cupcakes.
Yield: 1 loaf pan (9 1/2" x 5 1/2" x 2 1/2")
1/2 cup butter or margarine
1 cup brown sugar
1 egg, beaten
2 cups peeled and diced apples, moistened with lemon juice
1/3 cup chopped nuts
1/2 cup chopped raisins or dates
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup sour milk
Cream together butter and sugar and add beaten egg, stir in fruit and nuts. Sift together dry ingredients and add alternately with milk.
Place in a loaf pan; let stand for 10 minutes. Bake at 350 degrees F until cooked, about 1 hour. Serve plain or buttered.
Cupcakes- Fill lined muffin tins 3/4 full with batter, bake at 400 degrees F approximately 30 minutes. Makes approximately 12 cupcakes. Combine 4 tbsp. icing sugar with 1 tbsp. applesauce, brush mixture over cupcakes.
Friday, September 2, 2011
Apple Snack Cake
Apple Snack Cake
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
1/2 cup butter, softened
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla
1 pkg. (15.4 oz.) nut quick bread mix
1 tsp ground cinnamon
2 medium tart apples, peeled, and finely chopped
1/2 cup raisins
Icing:
3/4 cup confectioners' sugar
1/4 tsp ground cinnamon
2 tbsp butter, melted
1/4 tsp vanilla
3 to 5 tbsp milk
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla. Add the quick bread mix and cinnamon. Beat until combined. Fold in the apples and raisins. Transfer to a greased
13 x 9 inch baking dish.
Bake at 350 F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the confectioners' sugar, cinnamon, butter, vanilla, and enough milk to achieve the desired consistency. Drizzle over the cake.
Makes 12-15 servings
Melissa-Recipe Source: Taste Of Home - Marilyn Terman
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