Sour Orange Pie
(adapted from Cook’s Country) serves 8-10 What you need: 120 g animal crackers 3 tablespoons sugar 4 tablespoons butter, melted 14 ounce can sweetened condensed milk 6 tablespoons frozen orange juice concentrate, thawed 4 large egg yolks 6 tablespoons fresh lemon juice (about 2 large lemons) grated lemon zest from 1 lemon grated orange zest from 1/2 orange 1 pinch salt 1 cup heavy cream, chilled 2 tablespoons granulated sugar grated orange zest from 1/2 orange What you do: For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process cookies, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8-9 pulses. Transfer crumbs to 9 or 10 inch pie plate. Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 14 to 16 minutes. Let cool completely, about 30 minutes. For the Filling: Whisk all ingredients in bowl until fully combined. Pour filling into cooled crust. Bake pie until center jiggles slightly when shaken, 18 to 20 minutes. Let cool completely. Refrigerate until fully chilled, at least 3 hours or cover with greased plastic wrap and refrigerate for up to 24 hours. For the Whipped Cream: Whisk cream, sugar and orange zest in medium bowl until stiff peaks form, 4 to 6 minutes. Slice chilled pie and serve with whipped cream. |
Easy Key Lime Pie
Remember real key lime pie is not green serves 8 What you need: 120 g graham crackers 3 tablespoons sugar 1 pinch salt 4 tablespoons unsalted butter, melted 6 egg yolks 2 - 14oz cans sweetened condensed milk 1 cup lime juice 3⁄4 cup heavy cream, chilled 2 tablespoons granulated sugar 1⁄2 teaspoon grated lime zest (green part only) What to do For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes. For the Filling Whisk next 3 ingredients until fully combined. Pour into cooled pie crust. Bake 40 minutes at 325 degrees. Cool then chill in refrigerator before serving. For the Whipped Cream: Whisk cream, sugar and lime zest in medium bowl until stiff peaks form, 2 to 4 minutes. Slice chilled pie and serve with whipped cream. |
Peanut Butter Pie
(Grandma Dorothy Persons) serves 8 What you need: 120 g chocolate graham crackers 3 tablespoons sugar 1 pinch salt 4 tablespoons unsalted butter, melted 4 oz cream cheese 1/2 cup confectioner sugar (57 g) 1/2 cup peanut butter (125 g) 1/2 cup milk (120 g) 2 cups whipped cream (63 g) What to do: For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Process crackers, sugar and salt in food processor until finely ground, about 30 seconds. Add melted butter (easily melted in the microwave) and pulse until combined, about 8-9 pulses. Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup or glass bottom, press crumbs firmly into bottom and up sides of pie plate. Bake crust until fragrant and beginning to brown, 12 to 14 minutes. Let cool completely, about 30 minutes. For the filling Beat cream cheese and peanut butter until fluffy Beat in sugar and milk Fold in whipped cream Pour into prepared chocolate crust Freeze until firm. Allow to thaw 10 minutes before serving. Whipped Cream (Alton Brown Recipe) 2 Tablespoons sugar 1 cup heavy whipping cream Place a metal mixing bowl and metal whisk into the freezer for 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. |
Chocolate Raspberry Cheese Cake
Serves 8-10 What you need: 120 g chocolate graham crackers 4 tablespoons butter, melted 16 oz cream cheese 1 tsp vanilla 3 eggs 1/3 cup lemon juice 1 14oz Sweetened Condensed Milk 1 cup fresh raspberries 1/3 cup chocolate chips 1/4 cup heavy cream What you do: Crust: Line the bottom of a 9-inch springform pan with a parchment paper circle. This will make it easier to remove the baked cheesecake. Adjust oven rack to middle position and heat oven to 350 degrees. Process crackers in a food processor until finely ground. Add melted butter and pulse until combined. Transfer crumbs to the springform pan. Using bottom of dry measuring cup press crumbs firmly into bottom. Bake crust 10 minutes. Let cool. Filling: With mixer or food possessor beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour cream cheese mixture over cracker crumb base. Bake for 30-40 minutes or until cheesecake is firm to touch but still wobbles slightly in the center. Chocolate Glaze: Place the chocolate chips into a bowl. Heat the heavy cream in a sauce pan until it just begins to simmer Pour the cream over the chocolate and let stand for 10 minutes. Stir with a whisk until chocolate mixture is smooth. Let cool stirring occasionally until thickened (10-15 minutes). Pour over cooled cheesecake. Garnish with fresh raspberries. Note: you can also make this in a 9 or 10” pie plate |
Lemon Buttermilk Cake
(10x15 pan) What you need: Cake 2 1/2 cups cake flour (300g) (cake flour = 2 Tablespoons corn starch for each cup flour) 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 cup buttermilk room temperature 1/4 cup fresh lemon juice (3 medium lemons) 1 tsp vanilla extract 1 1/2 cup sugar (297g) 1 1/2 sticks butter softened (3/4 cup) 4 large eggs Glaze 3 cups powdered sugar (340g) 3 tbsp lemon juice 2 Tbsp milk 3 Tablespoons lemon zest What to do: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a liquid measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside. With a stand mixer beat sugar and butter until light and fluffy. Beat in eggs and one at a time. On low speed, add the flour mixture in 3 additions, alternating with the buttermilk mixture. Beat until smooth. Pour batter into a greased and floured 10×15 pan and smooth the top with a spatula. Bake at 325, for 25-35 minutes, or until golden brown. Transfer to a wire rack and let cool for 10 minutes. For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Gently spread over warm cake and sprinkle lemon zest evenly over the top. Serve warm or cool for at least 2 hours. Adapted from: https://lilluna.com/lemon-buttermilk-cake Photo credit: Averie Cooks If using a 12x18 pan (for potluck) double all ingredients. |
Zucchini Brownies
(Thanks Cousin Renee Hanley) Mix together: 1 1/2 cups shredded zucchini 1/2 cup vegetable oil 1/2 cup almond milk (or half and half) 2 tsp vanilla 1 cup sugar Stir in dry ingredients: 1 1/2 cup flour 1/2 cup cocoa or carob powder 1 tsp baking soda pinch salt 1/2 cup nuts to spread on frosting (optional) Spread in greased 13 X 9 pan Bake @ 350 for about 25 minutes. Top with frosting, if desired Eat & enjoy! Ganache Frosting Glaze 8 ounces dark chocolate chips 8 ounces (1 cup) heavy cream Place the chocolate chips into a medium bowl. Heat the heavy cream in a sauce pan until it just begins to simmer Pour the cream over the chocolate and let stand for 10 minutes. Stir with a whisk until chocolate mixture is smooth. Let cool stirring occasionally until thickened (15 -30 minutes) and pour over brownies Ganache Frosting Whipped 8 ounces dark chocolate chips 8 ounces (1 cup) heavy cream Place the chocolate into the bowl of a stand mixer. Heat the heavy cream in a sauce pan until it just begins to simmer Pour the cream over the chocolate and let stand for 10 minutes Stir with a whisk until chocolate mixture is smooth. Let cool for at least an hour. Beat it with the mixer until paler and fluffy. |
French Apple Tart
(adapted recipe and photo from alexandracooks.com) For 11 inch tart pan What you need (dough) 1 1/4 cups (160g) all-purpose flour 1 tablespoon (14 g) sugar 1/4 teaspoon table or kosher salt 8 tablespoons cold, cubed butter (114 g) 5 tablespoon ice water (73 g) What you need (filling) 4 to 5 apples 3 tablespoons sugar (39 g) 4 tablespoons butter (57 g) For 9.5 inch tart pan What you need (dough) 1 cups (128 g) all-purpose flour 3/4 tablespoon (11 g) sugar 1/5 teaspoon table or kosher salt 6 1/2 tablespoons cold, cubed butter (91 g) 4 tablespoon ice water (59 g) What you need (filling) 3 to 4 apples 3 tablespoons sugar (39 g) 3 tablespoons cold, cubed butter (42 g) What to do Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 quick pulses. Add the ice water and pulse again 10 times. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center of it. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. On a floured work surface, roll out the dough into a 13-inch round (large enough to fill your tart pan). Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a tart pan (removable bottom optional). Fit the dough into the pan, trimming the edges. Transfer to freezer for 30 minutes. Preheat the oven to 425F and place a rack in the center of the oven. Prepare the apples. Cut the “cheeks” of the apples off the core into four pieces. Lay each piece on its flat side and slice thinly, keeping the slices together as you go. Arrange the slices around the tart in any pattern you desire, fanning the apples as you go. You may need to cut some of the apple fans to fit. Sprinkle evenly with the 2-4 tablespoons sugar and 1/4 cup cubed butter. Transfer to a rimmed sheet pan. Bake 35 to 40 minutes, checking after 15 minutes: if it is browning too quickly, lower the temperature to 400F. Serve the tart warm or at room temperature with dollops of whipped cream. Helpful video: https://youtu.be/b1PhUdzd74Y |
Peach Pound Cake
What you need 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon kosher salt 2 3/4 cups all-purpose flour 2 cups fresh peeled peaches, cut into 1-inch cubes (5 small peaches, about 1 lb. 4 oz.) Peach Glaze 1 1/2 teaspoons cornstarch 4 Tablespoons water 2 peaches (1/2 lb) peeled and halved 4 Tablespoons cup granulated sugar What you do Prepare the Peach Pound Cake: Preheat oven to 325°F. Grease a 10-inch tube pan with butter, and sprinkle with sugar. Beat butter and 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, on medium-low speed, beating just until blended after each addition, about 1 minute. Beat in vanilla. Stir together baking powder, salt, and 2 3/4 cups flour. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute. Combine peaches and 1/4 cup flour in a medium bowl, and toss until peaches are fully coated. Fold floured peaches into batter. Spread batter evenly in prepared pan. Bake in preheated oven until toothpick inserted in center comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 10 minutes; run an offset spatula or knife around edges of cake, and remove from pan to rack. Cool completely, about 1 hour. Prepare the Peach Glaze: Stir together 4 Tablespoons water and 2 teaspoons cornstarch in a small container until cornstarch is completely incorporated; set aside. Crush/blend peeled peach halves until smooth. Pour peach mixture into a small saucepan, and add 4 Tablespoons sugar. Bring to a simmer over low heat. Stir in cornstarch mixture; cook, stirring, until mixture has thickened, about 2-3 minutes. Drizzle Peach Glaze over cooled pound cake before serving. |
Cherry Clafoutis
(simply recipes) 8 servings What you need 2 cups pitted cherries or 10 oz frozen cherries drained and patted dry 2 tablespoons blanched slivered almonds 3 eggs 1/3 cup sugar 1 tablespoon brown sugar 1/2 cup all-purpose flour 1/8 teaspoon salt 1 cup milk 1 teaspoon almond extract (can substitute 2 teaspoons of Amaretto) Powdered sugar for dusting What you do: Preheat the oven to 350°F. Butter an 11 inch round baking dish. Scatter the cherries and then the slivered almonds over the bottom of the dish. Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth. Add the milk and almond extract: Whisk until smooth. Pour batter into the baking dish over the cherries and slivered almonds Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil. Remove from oven to cool: When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The Clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust with powdered sugar |
Mixed Berry Galette (with Foolproof Pastry)
Serves 8 (adapted from Alexandra Cooks) What you need: For the dough 1 1/4 cups (160 g) all-purpose flour 1 tablespoon (14 g) sugar 1/4 teaspoon table or kosher salt 8 tablespoons (114 g) cold, cubed butter 1/4 cup + 1 tablespoon (71 g) ice water For the Frangipane 1/2 cup (60 g) almond flour 2 tablespoons (28 g) sugar pinch salt 2 tablespoons (28 g) butter at room temperature 1 egg 2 teaspoons vanilla, rum, brandy or bourbon For the fruit 1 lb. mixed berries (about 3 cups) or rhubarb, peach, apple 2 tablespoons melted butter 1 to 2 tablespoons sugar, turbinado is nice vanilla ice cream or homemade whipped cream What to do: Preheat the oven to 400F and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk. Use your hands to pack and pat the disk together. Transfer to fridge. Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the same food processor. Purée until smooth. Set aside. On a lightly floured work surface, roll out the dough into a 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment-lined sheetpan. Spoon the frangipane into the center leaving a 2-inch border. Spread the berries evenly over the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed berries. Sprinkle the sugar evenly over the top. Refrigerate the galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes. Bake for 35 minutes or until golden. Remove pan from the oven. Grab the edges of the paper and slide to a cooling rack to cool further then to a cutting board to serve. Cut into 8 wedges. Serve on its own or with vanilla ice cream or whipped cream. Whipped Cream (Alton Brown Recipe) 2 Tbls sugar 1 cup heavy whipping cream Place a metal mixing bowl and metal whisk into the freezer for 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. |
Lemon Angel Cake Bars
What you need 1 package (16 ounces) angel food cake mix 1 can (15-3/4 ounces) lemon pie filling 1 cup unsweetened finely shredded coconut Frosting 8 oz (226 g) cream cheese, cold 1/2 cup (100 g) sugar 3/4 cup (187 g) heavy cream pinch sea salt 1 teaspoon vanilla 3 T lemon zest What to do Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Meanwhile beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles. |
Creamy Lemon Squares
Makes 16 What you need 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1/2 cup confectioners' sugar, plus more for dusting 1/4 teaspoon salt 1 cup all-purpose flour, (spooned and leveled) 4 large egg yolks 1 can (14 ounces) sweetened condensed milk 3/4 cup fresh lemon juice (from about 3 lemons) What you do Preheat oven to 350 degrees. Butter an 9-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar. Pieces can be small as it is very sweet. |
Carrot Cake
Definitely for a special occasion - not exactly low-cal! Cake Batter 4 c. flour 4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1 1/3 c. softened butter 2 c sugar 6 large eggs 1 1/3 c. milk 3 medium carrots grated 2 Crispin or Empire apples grated 1c. chopped walnuts 3/4 c. raisins Icing 8 oz (226 g) cream cheese, cold 1/2 cup (100 g) sugar 3/4 cup (187 g) heavy cream pinch sea salt 1 teaspoon vanilla 1/2 c. well-drained crushed pineapple Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more. 1/2 c. well-drained crushed pineapple Topping 1/4 c. finely chopped walnuts 2 Tbls firmly packed brown sugar What to do: Preheat oven to 350 Grease and dust two deep cake pans. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at med. speed until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed alternately beat flour mixture and milk into butter mixture. Stir in carrots, apples, nuts, and raisins. Pour batter into two prepared pans. Bake until top springs bake when lightly touched and a toothpick inserted in center comes out clean, approx. 40 min. While cake cools prepare icing. For Icing: Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more. Stir in the drained pineapple. Topping: Mix together nuts and brown sugar. After cake has cooled, ice and sprinkle with topping. From the Recipe Box of Derwin Benfer |
Peach Pie
Mix together: 1 beaten egg 2 Tbls flour 2/3 c sugar 1/3 cup melted butter Fill bottom crust with: sliced peaches – 6-8 depending on size (I sometimes used canned peaches off season) Pour sugar mixture over peaches. Cover with top crust and cut slits to vent. Bake: 15 min @ 400 30-40 min @ 300 |
Graham Cracker Toffee
Bet you can't eat just one! What you need: 1/2 box graham crackers 2 sticks butter 1/3 cup sugar 1/2 cup slivered almonds 2 Tablespoons confectioners' sugar What to do: Cover the bottom of a greased jelly roll pan (12x16) with a single layer of graham crackers. Combine butter, margarine and sugar in small saucepan. Bring to a boil and boil for 2 minutes. Pour butter/sugar mixture over crackers and spread evenly. Sprinkle almonds over the top Bake at 350 degrees for 7-10 minutes (until bubbling). Remove crackers from pan and place on waxed paper. After a few minutes adjust them so they don't stick to the paper. When cool sprinkle lightly with confectioners' sugar. From the Recipe Box of Karen Carges |
Rhubarb Crumb Cake
Maryellen Giese What you need: 2 cups flour 1 c sugar 2 tsp baking powder 1/2 tsp salt 1/2 c butter 1 egg 2 cups rhubarb tossed with 1/2 c sugar and 1 tsp almond extract What to do: Mix flour, sugar, baking powder and salt in bowl. Cut in butter until crumbly. Add egg and mix with fork. Press half of the mixture into greased 13x9 inch pan. Spoon rhubarb over crust. Top with remaining crumbs. Bake in 350 degree oven for 30 minutes or until golden brown. |
Toffee Pecan Apple Crisp
adapted from a recipe posted by Diana on To Everything a Season What you need: 6 apples, peeled and diced (I used Golden Delicious) 8 oz. pkg Bits 'O Brickle Toffee Bits (or 12 oz. pkg Butterscotch Chips) 1/4 cup brown sugar 1/4 cup flour 1/2 tsp cinnamon Topping 1/2 c. flour 1/2 cup brown sugar 4 Tablespoon softened butter 3/4 cup oats 1 cup chopped pecans (or walnuts) Preheat oven to 375 degrees. I used a glass pan so I baked it at 350 degrees Coat a 9x13 pan with baking spray Place the apples in the 9 x 13 dish. Combine the chips, sugar, flour, cinnamon Sprinkle over the apples and bake for 20 minutes While this is baking prepare topping Mix topping ingredients together and sprinkle on top. Bake for approximately 30 minutes more until apples are tender. |
Chocolate Sheet Cake
adapted from Pioneer Woman (I reduced the frosting by 1/4) 24 servings What you need Cake: 2 cups all-purpose flour (10 oz) 2 cups sugar (14 oz) 1/4 teaspoon salt 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 2 sticks butter 4 heaping tablespoons cocoa powder Icing: 10 Tbls butter 3 heaping tablespoons cocoa powder 5 tablespoons milk 1 teaspoon vanilla extract 12 ounces powdered sugar 3/4 cup finely chopped pecans or walnuts, optional What you do Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a minute, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes. While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk and bring to a boil over medium heat. Stir in vanilla and powdered sugar. Whisk together. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour. Sprinkle on the pecans or walnuts. |
Brown Sugar Sheet Cake
375 degrees / 16-20 minutes serves 24 What you need: 3 cups all-purpose flour (360g) 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter (room temperature) 1 3/4 cups brown sugar (372g) 3/4 cup sugar (148g) 3 eggs, lightly beaten 1 cup sour cream 3 teaspoons vanilla extract Icing: 3/4 cup (1 1/2 sticks) unsalted butter 1 1/2 cups dark brown sugar (319g) 1/2 cup whole milk 1 teaspoon vanilla extract 4 cups powdered sugar (454g) What to do: Preheat oven to 375F and line a 18x13 sheet pan with butter or parchment paper. In a medium bowl, whisk together flour, baking soda and salt, and set aside. In a mixer, cream butter and sugars (white and brown) together until fluffy and lightened in color. 2-3 minutes. Beat in eggs and vanilla extract until incorporated, then mix in sour cream. Once combined, add in dry ingredients. Be careful not to overmix. Pour batter into greased and/or lined baking sheet and place in oven. Bake for 16-20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool 5 minutes before adding frosting. Prepare icing: In a medium or large saucepan, melt together butter, brown sugar and milk over medium-high heat. Bring mixture to a boil, then remove from heat. Stir in vanilla and 4 cups powdered sugar whisking until smooth. Pour over cake and let set. |
White Texas Sheet Cake
24 servings What you need: Cake 2 cups flour 1 tsp baking soda 1 tsp salt 2 cups sugar 2 eggs beaten 1/2 cup sour cream 1/2 tsp almond extract 1 cup butter 1 cup water Frosting 1/2 cup butter 1/4 cup milk 4 cups powdered sugar 1/2 tsp almond extract 1/2 cup slivered almonds (optional) Cake Directions Stir together flour, baking soda, salt, sugar Whisk together eggs, sour cream and almond extract until smooth. Bring 1 cup butter and 1 cup water to a boil in a saucepan. Remove from heat. Combine dry ingredients, egg mixture and boiled butter. Pour into a greased or parchment lined 15×10×1” baking pan. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15-20 minutes. While cake is cooling, make frosting: Combine butter and milk in a saucepan; cook over low heat until butter melts. Bring to a boil over medium heat. Remove from heat and add powdered sugar and almond extract; beat at medium speed with an electric mixer until spreading consistency. Spread frosting on top of cake. Sprinkle slivered almonds on top. |
Old-Fashioned Doughnut Bundt Cake
10 to 12 servings What you need: Nonstick cooking spray 1 cup/225 grams unsalted butter, at room temperature 1 1/2 cups/300 grams granulate sugar 4 large eggs, at room temperature 1 1/2 teaspoons vanilla extract 3 1/2 cups/445 grams all-purpose flour 1 teaspoon freshly grated nutmeg 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine sea salt 1 cup buttermilk cinnamon sugar mixture or caramel sauce What to do: Heat the oven to 350 degrees. Generously grease and flour a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup room-temperature butter and 1 1/2 cups sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine. In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined. Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. Brush the warm cake with melted butter, then sprinkle with cinnamon/sugar or drizzle with caramel sauce. Let the cake cool completely before serving. |
Banana Cake
Joanne Matwij Mix together with mixer: 1 Pillsbury yellow cake mix 1 tsp baking soda 1 cup of water 2 eggs Stir into batter: 4 mashed bananas For 9x13 greased pan or 24 cupcakes Bake @ 350 for 18-20 minutes Cream Cheese Frosting 8 oz (226 g) cream cheese, cold 1/2 cup (100 g) sugar 3/4 cup (187 g) heavy cream pinch sea salt 1 teaspoon vanilla Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more. Optional: Garnish with banana chips Sprinkle chopped pecans or walnuts on top. |
Oatmeal Cake
Joanne Matwij 24 servings What you need 1-1/2 cups boiling water 1 cup quick cooking oats 1/2 cup butter 1 cup brown sugar 1 cup white sugar 2 eggs 1-1/2 cups flour 1 tsp. cinnamon 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla Cream Cheese Frosting 8 oz (226 g) cream cheese, cold 1/2 cup (100 g) sugar 3/4 cup (187 g) heavy cream pinch sea salt 1 teaspoon vanilla What you do for cake Pour boiling water over oats and let stand 20 minutes. Cream butter and sugars then beat in eggs and vanilla. Add the dry ingredients. Pour in the oats and mix well. Bake in greased and floured 10x15 pan @ 350 degrees for 18-20 min. Frosting Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more. |
Chocolate Graham Cracker Icebox Cake
An easy and decadent no bake cake
your guests will go crazy for.
What you need:
2 cups heavy whipping cream
3 tablespoons sugar
2 sleeves of packaged chocolate graham crackers
What to do:
Place the bowl and whisk of a stand mixer in the freezer for 20 minutes.
In the chilled bowl beat the sugar and cold cream on high until stiff peaks form.
Do not over beat or you will make butter.
Cut all the crackers in half to make squares.
Spread 1-2 tablespoon whipped cream onto each cracker, and stack them in a long row to make a rectangle (save one square to crush for crumb decoration)
Frost rectangle with remaining whipped cream.
Sprinkle with chocolate crumbs.
Refrigerate 6-8 hours or overnight.
Cut into diagonal slices so you get those beautiful chocolate stripes. Serves 8
***Note*** 4 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired but do not add the sugar and vanilla.
An easy and decadent no bake cake
your guests will go crazy for.
What you need:
2 cups heavy whipping cream
3 tablespoons sugar
2 sleeves of packaged chocolate graham crackers
What to do:
Place the bowl and whisk of a stand mixer in the freezer for 20 minutes.
In the chilled bowl beat the sugar and cold cream on high until stiff peaks form.
Do not over beat or you will make butter.
Cut all the crackers in half to make squares.
Spread 1-2 tablespoon whipped cream onto each cracker, and stack them in a long row to make a rectangle (save one square to crush for crumb decoration)
Frost rectangle with remaining whipped cream.
Sprinkle with chocolate crumbs.
Refrigerate 6-8 hours or overnight.
Cut into diagonal slices so you get those beautiful chocolate stripes. Serves 8
***Note*** 4 cups of whipped topping (such as Cool Whip) can be substituted for whipped cream if desired but do not add the sugar and vanilla.