Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
|
1½ c. sugar |
| ½ tsp vanilla extract |
|
3 eggs |
| 2 c. sifted all-purpose flour |
|
1 tsp baking soda |
| 1 tsp baking powder |
|
1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
|
|
Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
| 1 c. butter, softened |
|
2 c. chopped pecans, toasted |
| 2 c. sugar |
|
4 eggs |
| 2 tsp vanilla extract |
|
3 c. flour |
| 2 tsp baking powder |
|
½ tsp salt |
| 1 c. milk |
|
|
Frosting
| 8 oz. cream cheese, softened |
|
1 c. butter, softened |
| 2 lb. powdered sugar |
|
2 tsp vanilla extract |
| 2-3 tbsp milk |
|
2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Posted by Trish | Under Cakes, Dessert
Wednesday Dec 30, 2009
Submitted by Ruth
| Reduced-Fat Dairy Spread, melted to grease |
|
½ c. cocoa powder |
| 1/3 c. hot water |
|
2 tsp instant coffee powder |
| 2 tsp boiling water |
|
100g pkg almond meal |
| ½ c. caster sugar |
|
3 eggs, separated |
| Strawberries, washed & sliced |
|
|
1. Preheat the oven to 180°C (356°F). Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper.
2. Combine the cocoa powder & hot water in a medium bowl. Combine the instant coffee powder & boiling water in a cup. Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven. Remove cake pan from water bath & set aside for 20 minutes to cool Turn cake onto a wire rack & remove paper. Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates. Serve with strawberries
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Movidude74
Serves 12-16
| 1 can (15 oz.) solid-pack pumpkin |
|
1 can (12 oz.) evaporated milk |
| 3 eggs |
|
1 c. sugar |
| 4 tsp pumpkin pie spice |
|
1 box (18¼ oz.) yellow cake mix |
| ¾ c. butter or margarine, melted |
|
1½ chopped walnuts (optional) |
1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
2. Top with walnuts if you’ve opted to.
3. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
4. Serve with ice cream or whipped cream.
Chef’s note:
I only use 3 tsp of the pumpkin pie spice.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by jennifer_ann7
Crust:
| 18 vanilla wafer cookies |
|
1 c. almonds, toasted |
| 4 ½ tbsp unsalted butter, melted |
|
|
Filling:
| 4 oz. imported white chocolate, chopped |
|
1 8oz. packages of cream cheese, room temp |
| 2/3 c. sugar |
|
2 tsp vanilla extract |
| ¾ tsp grated lemon peel |
|
2 large eggs |
| ¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
|
|
Topping:
| 1 8oz. container sour cream |
|
3 tbsp sugar |
| ½ tsp vanilla extract |
|
2½ pint baskets raspberries |
| ½ c. seedless raspberry jam |
|
|
For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
