Blueberry Cake with Lemon Buttercream

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Blueberry Cake with Lemon Buttercream

Ingredients for Cake:

1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk

Ingredients for Lemon Buttercream:

1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish

Directions

Preheat oven to 350 degrees. Generously grease and flour a 6-cup ring mold. Set aside. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1-1/2 cups flour, baking powder and salt.. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries. Pour batter into prepared mold. Bake 3035 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice. Refrigerate until set, then cut into squares. 7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.

Serves: 8
  

PUMPKIN POUND CAKE w/CREAM CHEESE ICING - Recipe

PUMPKIN POUND CAKE w/CREAM CHEESE ICING

Ingredients:

Cake

2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

Cream Cheese Icing

8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

Cake Directions:

Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.

Icing Directions:

Let cheese and butter soften and mix with sugar and vanilla and spread on cake.

Yield: 1 Cake

Categories: Desserts, Cake

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE


Ingredients:

1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Directions:

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir in vanilla. Alternate additions of dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Pour over the pineapple in the cake pan. Bake for 50 to 60 minutes, until toothpick inserted in the centre comes out clean. Cool for 10 minutes, then turn upside down over a serving plate. Leave the pan on top of the cake for 2 to 3 minutes to let all the syrup and fruit drop out. Serve warm.

TIP: serve with whipped cream!

Category: Dessert

Mother's Pound Cake Recipe

Mother's Pound Cake Recipe

Ingredients for cake:

1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Ingredients for Fanny's Chocolate Icing:

2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
Optional: chopped pecans, to taste

Directions:

Cream butter and add sugar, beating until light and smooth. Add vanilla and almond extracts. Add eggs one at a time, beating at medium speed after each addition. Add flour and heavy cream alternately, mixing well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Place in a cold oven and immediately turn heat to 350 degrees. Bake 1-1/4 hours. Cool on wire rack before icing.

To prepare icing, melt chocolate and butter in top of double boiler. Beat egg white until stiff and add to chocolate mixture. Remove from heat and add confectioners' sugar. Gradually add milk while beating to a creamy consistency. Stir in optional pecans. Frost cooled cake.

Serves: 16

KITTY LITTER CAKE -Recipe

KITTY LITTER CAKE 

Ingredients:

1 pkg. Spice or German Chocolate cake mix
1 pkg. White cake mix
1 pkg. white sandwich cookies
1 pkg. white vanilla pudding mix
1 pkg. small Tootsie Rolls
3 drops green food coloring
1 new kitty litter box
1 plastic kitty litter lining
1 new pooper scooper (optional but recommended)

Directions:

Bake the cake mixes according to the directions. Prepare the pudding mix and put in the fridge to chill. Use a blender or food processor to crumble the sandwich cookies. Do this in small batches and scrape often, because it will stick to the sides. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. After the cakes cool, crumble them into a large bowl. Add half of the cookie crumbs and pudding. Gently mix and add to the lined kitty litter box. Unwrap the Tootsie Rolls and put in the microwave to soften them up. Reshape the ends so they are more rounded and not square. Add about 10 of these to the mixture. Sprinkle more of the cookie crumbs over the top. Soften 3 or 4 more Tootsie Rolls and add them to the top of the mixture. Sprinkle with remaining cookie crumbs and serve with a clean pooper scooper!

Yield: 18-20 Servings

BUNNY PATCH CAKE - recipes

BUNNY PATCH CAKE - recipes

INGREDIENTS:

1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmellow bunnies

DIRECTIONS:

Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and marshmellow bunnies .

Yield: 15 Servings

WHITE CHOCOLATE CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

INGREDIENTS:

CRUST:

1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

FILLING:

8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla

TOPPING:

1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

DIRECTIONS:

Crust: In bowl, combine wafer crumbs with butter; press into 9-inch springform pan. Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or until just set. Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge of cake to loosen. Let cool completely. Garnish: Mound chocolate curls over cake; dust lightly with icing sugar. Chill.

Yield: 10 to 12 servings

CHOCOLATE CHIP CHEESECAKE DIP - Recipes

CHOCOLATE CHIP CHEESECAKE DIP

Ingredients:

1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
1 x Cinnamon; Ground

Directions:

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.
DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes

Yield: 6 Servings (about 3 3/4 cups of dip)

Almond Joy Cake - Recipes

Almond Joy Cake

Ingredients:

1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)

Directions:

Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.

Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.

Hint: For neat slices, chill for several hours before cutting.

Yields: 1 to 2 dozen squares

Graham Cracker Cake with Praline Glaze racipe [24-3-17]

Graham Cracker Cake with Praline Glaze racipe

INGREDIENTS:

2 cups finely ground graham cracker crumbs
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
3 large eggs
1 cup milk
1 teaspoon vanilla extract
Pinch of cream of tartar

Glaze:

3 cups firmly packed light brown sugar
1 cup light cream
1/2 teaspoon salt
1/3 cup butter
1 teaspoon vanilla extract

Cream:

1-1/2 cups heavy cream
6 tablespoons powdered sugar

TO PREPARE:

Grease the bottoms of two 9-inch round cake pans, then line with waxed paper. In a bowl, stir together graham cracker crumbs, baking powder and salt.

In a food processor or in a large bowl using an electric mixer, cream together butter and brown sugar until mixture is light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Stir in crumb mixture in batches, alternating with milk. Stir in vanilla.

In a separate bowl, beat egg whites with cream of tartar until mixture just holds stiff peaks. Stir 1/4 of mixture into batter, then fold in remaining whites gently but thoroughly. Divide batter between prepared pans and bake in the middle of a 350-degree oven for 20 minutes. Let cool before assembling cake.

For glaze: Cook brown sugar, cream and salt until mixture reaches the soft ball stage. Remove from heat and add butter and vanilla. Cool for about 15 minutes without stirring, then beat by hand until smooth.

In a separate bowl, beat cream and powdered sugar to make whipped cream.

After cake and glaze have cooled, place cake layer on a stand. With the back of a spoon, spread glaze so that it drizzles over edges of cake. Then add whipped cream layer. Add next cake layer and glaze it. Put remaining whipped cream in a pastry bag and make a free-form design on top.

SERVES: 8 - 10

German Chocolate Cake Recipe [18-3-17]

German Chocolate Cake Recipe

INGREDIENTS for German Chocolate Cake:

2 cups sugar
1 cup shortening
4 egg yolks
1/4 pound German sweet chocolate
1/2 cup boiling water
2-1/2 cups all-purpose flour
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
Pinch of salt
4 stiffly beaten egg whites

INGREDIENTS for Filling and Icing:

1 cup sugar
1 cup evaporated milk
1 stick butter or margarine
3 beaten egg yolks
1 cup flaked coconut
1/2 to 1 cup chopped pecans
1 teaspoon vanilla

TO PREPARE German Chocolate Cake:

Cream together sugar and shortening. Add egg yolks one at a time. Melt chocolate in boiling water and add to mixture. Add flour alternately with buttermilk, with soda dissolved in 1/4 cup of the buttermilk. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into three 9-inch cake pans. Bake 30 minutes at 350 degrees. Ice with special icing for this cake or fudge icing.

TO PREPARE Filling and Icing:

Cook together in double boiler, stirring constantly, sugar, milk, butter and egg yolks. Cook until thick. Add coconut, pecans and vanilla. Use to fill and ice cake.

Serves: 8 - 12

Molletes (Anise Seed Rolls) - recipes

Molletes (Anise Seed Rolls)
 
Ingredients

1 package active dry yeast 2 eggs
2 tablespoons sugar 1 teaspoon salt
2 cups warm water (105�-115�F) 1 teaspoon anise seed
1/2 cup shortening 6-7 cups flour
1 1/2 cups sugar Margarine

Directions

Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and add salt and anise seed. Add creamed mixture to yeast and thoroughly combine. Gradually add flour to mixture until a moderately firm dough is formed. Knead dough on a lightly floured board until it is smooth and elastic. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* Punch dough down, knead, and allow to double in size again. Knead dough and shape into round balls the size of an egg. Place in a well-greaed pan, cover, and allow to double in size again. Lightly brush with margarine and bake in a 375�F oven for20-25 minutes.

* Yeast dough should be allowed to rise in a warm locatin. It should never be allowed to rise in a heated oven. Dough is double in size when an indentation remains after a finger has been inserted into dough and removed.

NOTE: Molletes are traditionally served as a coffee cake.

Yield: 3-3 1/2 dozen - Baking Time: 20-25 minutes - Temperature: 375�F Freeze Well

Fresh Fig Cake with Butter Pecan Frosting - recipe

 
Fresh Fig Cake with Butter Pecan Frosting
 
Ingredients for Cake:

1 pound butter
2 cups sugar
4 eggs, separated
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup wheat germ
3 to 4 cups figs
2 teaspoons cinnamon
1/2 teaspoon allspice

Ingredients for Butter Pecan Frosting:

6 Tablespoons butter, softened
4 cups powdered sugar
4 Tablespoons milk
1 teaspoon vanilla
1 cup chopped pecans

Directions:

Cream butter and sugar. Add egg yolks and vanilla. Mix together flour, baking powder and salt. Stir into batter alternately with milk. Beat egg whites until stiff and fold into flour mixture. Add wheat germ. Chop figs in blender or food processor and add to batter. Stir in spices. Pour into 2 (9 inch) greased and floured cake pans. Bake at 350 degrees for 45 minutes or until center springs back. Cool and frost. For frosting, beat together first 4 ingredients until smooth and creamy. Add pecans.


Servings: 16 - 18


 

Apple Pie Cake with Rum Butter Sauce Recipe

Apple Pie Cake with Rum Butter Sauce Recipe

Ingredients:

1/4 cup (1/2 stick) butter or margarine, softened
1 cup sugar
1 egg
1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 tablespoons hot water
1 teaspoon vanilla extract
3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan)
1/2 cup chopped pecans (optional)
Whipped cream, to garnish

Sauce:

1/2 cup firmly packed dark brown sugar
1/2 cup sugar
5 tablespoons butter or margarine, softened
1/2 cup heavy cream
1 tablespoon rum

Directions:

Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg and beat until blended. Combine flour, salt, cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans and spoon into greased and floured 9-inch pie pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

For filling: Combine brown sugar, sugar, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream.

Serves: 6 - 8
 

Sour Cream Coffee Cake

 
Sour Cream Coffee Cake

Ingredients

1+1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) sugar
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) sour cream
2 eggs
1 recipe streusel topping (see below)
1/4 cup (60 ml) chopped nuts (optional)

Directions

Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Beat the sour cream and eggs together and add to the dry ingredients. Stir until just smooth, do not over stir. Spread in a lightly greased 9 x 9 inch (23 x 23 cm) pan and top with the streusel and optional chopped nuts. Bake in a preheated 350F (180C) oven for 20 minutes. Serve warm or at room temperature.

Serves 4 to 6.


Streusel Topping

2 Tbs (30 ml) all-purpose flour
2 Tbs (30 ml) butter
6 Tbs (90 ml) sugar
1/2 tsp (2 ml) ground cinnamon
A grating of fresh nutmeg

Blend all ingredients with a fork until crumbly in texture. Makes
about 2/3 cup (180 ml).

Pear Cake Recipe

Pear Cake Recipe

Ingredients:

1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced

Topping:

3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Directions:

1.  Preheat oven to 350 degrees.
2.  Sift together flour, sugar, baking, soda, salt, cloves and ginger.  Set aside.
3.  Beat eggs slightly and add pear nectar and vanilla.  Mix in sifted dry ingredients.  Pour batter into buttered 9x13-inch pan.  Press sliced pears evenly into batter, pushing down slightly.
4.  Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.  Sprinkle evenly over pears.
5.  Bake for 40-45 minutes or until golden brown.

Serves:  8
 

Drunken Chocolate Pecan Cake [30-8-15]

Drunken Chocolate Pecan Cake

Ingredients for chocolate pecan cake:

12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Ingredients for chocolate frosting:

1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

To prepare the cake:

Preheat oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.

To prepare the frosting:

Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.

Servings: 10 - 12

Rose Cake 08-08-15

Rose Cake

Ingredients for Cake:

Petals from 6 red roses
1/2 cup softened butter
1 cup superfine white sugar
4 eggs, separated
2 teaspoons grated lemon rind
2 to 3 Tablespoons grated orange rind
1 teaspoon rose water
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour milk or yogurt
1/2 to 3/4 cup chopped pistachio nuts

Ingredients for Glaze:

3/4 cup sugar
3/4 cup water
1 to 2 teaspoons rose water

Directions:

Preheat oven to 350 degrees. Gently wash and dry rose petals; snip only the red part into small pieces and set aside. Cream butter and add sugar, beating until light and smooth. Add egg yolks, lemon and orange rinds, and rose water, mixing well. Sift flour, baking powder, and baking soda; add to creamed mixture alternately with sour milk or yogurt. Fold in rose petals. Beat egg whites until stiff, and gently fold into mixture. Sprinkle one-half pistachio nuts on bottom of a greased and floured two-quart tube pan. Pour batter over nuts and sprinkle with remaining nuts. Bake 40 minutes or until cake springs back when touched. Remove from pan and glaze while hot. To make glaze, combine all ingredients and boil five minutes. Brush half of hot glaze over hot cake; repeat after both have cooled, using remaining glaze. Garnish cake with edible flowers such as roses, carnations, or candied violets.

NOTE: Roses become dark green after baking.

Serves: 6 - 8

Penguin Cake recipe 15-07-15

Recipes: Penguin Cake

Ingredients:
1 (14-ounce) package angelfood cake
5-6 Tablespoons light rum
12 ounces semi-sweet chocolate chips
3 eggs
1 Tablespoon vanilla extract
Dash of salt
1-1/2 pints whipping cream, divided
2 Tablespoons sugar
3 Tablespoons powdered sugar
1/4 cup toasted slivered almonds or
chocolate shavings for garnish

Directions

Break cake into 2-inch pieces onto a cookie sheet. Sprinkle with rum. Set aside.

Melt chocolate over simmering water in a double boiler, stirring constantly. Add eggs 1 at a time. Add vanilla and salt and cook, stirring for 1 minute. Remove from heat and cool slightly.

Whip 1/2 pint of the whipping cream, adding the sugar gradually until stiff peaks are formed. Fold into chocolate mixture.

In a buttered 9-inch springform pan, layer cake with chocolate mixture, beginning and ending with the cake. There should be 3 layers of cake and 2 of chocolate.

Refrigerate cake for at least 6 hours. After that time, run a sharp knife around the sides of the pan and then remove pan sides. Whip remaining pint of whipping cream with 3 Tablespoons powdered sugar and generously frost top and sides of cake. Sprinkle with chopped nuts or shaved chocolate. Store in refrigerator or cover and freeze.

Serves: 8 - 10