Rss

Archives for : Sweets

Cinnamon Apple Cake

Ingredients

  • 4 eggs
  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1/2 cup softened butter (room temperature)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 cups peeled and grated apples
  • 4 teaspoons cinnamon
  • 4 tablespoons brown sugar

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a specialty cake pan.
  2. Sift cinnamon, flour, baking powder and salt together in a small bowl and set aside.
  3. In a mixer bowl, beat eggs, butter, oil, vanilla and granulated sugar until smooth.
  4. Stir in flour mixture until well combined.
  5. Stir in apples gently until combined.
  6. In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
  7. Pour half of the cake batter into the prepared specialty pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
  8. Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown.
  9. Allow to cool completely before turning out.

Cherry Pineapple Dump Cake

Dump Cake Ingredients

  • 1 can (21 Oz.) Cherry Pie Filling
  • 1 can (15 Oz.) Crushed Pineapple
  • 1 box (about 18 Oz.) Yellow Cake Mix
  • 1 stick margarine
  • 1/2 stick butter
  • Whipped Cream topping

Preparation

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.

Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.

Bake this concoction at 350 degrees for 45 minutes to 1 hour. Top with whipped cream.

 

Cherry Clafoutis

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of slivered almonds
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk
  • 3/4 teaspoon of almond extract
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Method

1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.

4 Bake for 35-45 minutes or until lightly browned. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

Place on a wire rack to cool. It will deflate while cooling. When cool, dust the clafoutis with powdered sugar. Serve.

Mixed Berry Tea Cakes

Ingredients:

2 cups of mixed berries coated in 10x sugar

3 cups all purpose flour

1 2/2 sticks of butter, sliced into pats

1/3 cup sugar

1 tblsp baking powder

1 tsp sale

3/4 cup milk

2 medium eggs

Heat oven to 425 degrees.  Prepare a large baking sheet.  Mix berries in 10x sugar and refrigerate until ready to use.  In mixer, gently blend flour, butter, sugar, baking powder and salt until crumbly.  Stir in cold berries with spatula.  In a separate bowl, whisk together milk and eggs, then pour into the center of the bowl with berries and dough.  Gently stir, just until mixed and scrape out onto a floured board.  Gently knead dough and shape into a long rectangle.  Cut rectangle into diagonally shaped pie shapes.  Place on prepared baking sheet and bake for 17 minutes.  While baking, melt three tablespoons of butter and add some honey.  After 17 minutes of baking time, brush tea cakes with butter and honey glaze and return to over for 7 minutes.  Enjoy!

 

Chocolate Mayo Cake

Ingredients
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon baking powder
Shortening
3 large eggs
1 2/3 cups firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup mayonnaise
1 1/3 cups hot water

Preparation
1. Preheat oven to 350°. Whisk together flour and next 5 ingredients in a medium bowl. Grease (with shortening) and flour a 13- x 9-inch pan.2. Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted. Add mayonnaise, and beat at low speed until combined.3. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan.4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 1 hour).

Bourbon Apple Pie Recipe

Ingredients:
2 1/2 lbs. apples
1 cup sugar
1 tblsp. sugar
3 tblsp. flour
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
6 tblsp. butter
1/2 cup Bourbon
2 (9 inch) pie crusts
1 orange, zest of large orange
1 egg

DIRECTIONS
1.Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
2.In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
3.Put one pie crust into a 9″ deep pie dish. Add filling. Slice the second pie crust into 1/2″ strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
4.Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie.

Dark Hot Chocolate

4 cups whole milk

2 cup heavy cream

10 ounces bittersweet chocolate, chopped

4 tablespoons brown sugar

1/4 teaspoon nutmeg

Warm milk and cream over medium low heat in saucepan. Add chocolate and whisk until incorporated.  Add sugar and whisk until incorporated.  Continue to stir for five minutes and whisk in nutmeg.  Enjoy with whipped cream on top!

Chocolate Muffins

2 cups all purpose flour

3/4 cup cocoa powder

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 large eggs, beaten

2 tablespoons butter, melted

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup and 1/3 cup of semi-sweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, cocoa powder, baking powder, sugar and salt in large bowl.  Combine milk and melted butter.  Add oil to milk and butter and whisk in eggs and vanilla extract.

Thoroughly grease and flour a muffin pan.

Add liquid ingredients to dry and mix lightly.  With a spatula, gently fold in 1 cup of chips.  Do not overmix.  Spoon mixture into muffin pan.  Sprinkle remaining 1/3 cup of chips onto tops of muffins.  Bake for 20 minutes or until a toothpick inserted into muffin comes out clean.

Remove from oven and let cool in pan for 5 minutes.  Remove from pan gently and let cool on a wire rack.

 

 

Orange Soda Pop Cake

1/4 cup butter

1 cup vegetable oil

2 3/4 cup confectioners sugar

5 large eggs

1/2 tsp. salt

1 cup orange soda

1 tsp. orange liquor

1 tsp. vanilla extract

 

Preheat oven to 325 degrees. In mixer, cream together butter, oil and sugar.  Add eggs, one at a time, and beat well after the addition of each egg.  Beat until light and fluffy.  Sift flour and salt together.  Alternately add the orange soda and the flour to the creamed mixture.  Stir in flavorings.  Grease 10 inch tube pan.  Pour batter into tube pan.  Bake at 325 degrees.  Cool slightly and frost.

8 oz. softened cream cheese

1 tsp. orange liquor

1/4 cup orange juice

1 cup confectioners sugar

zest of orange

Combine all ingredients except zest and beat well.  Spread on slightly warm cake.  Sprinkle zest on top.

 

 

Cornmeal Buttermilk Pancakes and Buttered Maple Bourbon Syrup

CORNMEAL BUTTERMILK PANCAKES

3/4 cup all purpose flour

3/4 yellow cornmeal

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

3 tablespoons butter, melted and cooled

Stir flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl.  Whisk buttermilk, eggs, and melted butter together in a second bowl.  Add buttermilk mixture to dry mix and whisk until well blended.

Preheat oven to 300 degrees.  Lightly coat griddle with oil and heat.  Working in batches, pour 1/4 cup of batter onto griddle for each pancake.  Cook until bottoms are golden, about 1 1/2 minutes.  Turn pancakes and cook until second side is golden.  Repeat with batter.  Add oil as necessary.  Keep warm in oven until served.

 

BUTTERED MAPLE BOURBON SYRUP

1 1/2 cups pure maple syrup

1/4 cup softened butter

1 tablespoon bourbon (1/2 teaspoon of bourbon extract can be substituted)

Bring maple syrup and softened butter to a boil over medium heat.  Stir in bourbon.  Serve warm over pancakes.