This is a cake for grown-ups. No sprinkles, no frosting. It has proudly been clogging arteries for 50 years that I know of.
I have been freezing cakes and cookie dough for weeks it seems. When serious canning season gets in full swing I don't have time to stop and make something if someone gets sick, or heaven forbid passed away. I have to be prepared. Kentucky Butter Cake is just wonderful to have on hand any time. A slice of this with fresh berries and whipped cream is beyond heavenly. Perfect for Father's Day!
1 10-inch Bundt pan- 10-12 servings
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1 cup butter (2 sticks)
2 cups sugar
4 eggs
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla or rum extract
Glaze
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla or rum extract
1. Preheat oven to 325 degrees F. Grease a 10-inch Bundt pan with a nonstick spray; set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle, beat the butter and sugar for 3 minutes at medium speed.
4. Lower mixer speed and add eggs, one at a time. Continue to beat for 1 minute.
5. Alternate adding the flour mixture and buttermilk, ending with the flour.
6. Add vanilla or rum extract. Beat on medium-high speed for 20 seconds.
7. Pour batter into prepared pan, and bake for about 60 minutes, or until a wooden toothpick inserted into the center comes out clean.
TO MAKE THE GLAZE:
In a small saucepan, combine sugar, butter, water and vanilla or rum extract. Do not boil.
When the cake comes out of the oven, prick it with a wooden skewer or fork. Pour the glaze slowly over the cake.
Let the cake cool completely before removing it from the pan.
Showing posts with label Cakes and Pies. Show all posts
Showing posts with label Cakes and Pies. Show all posts
Friday, June 15, 2012
Saturday, June 9, 2012
Pucker Up Lemon Cake
If you are a lemon fan, as you know I am, you will love this cake. I found this recipe in Joanne Fluke's Cinnamon Roll Murder. She writes the cutest little cozy mysteries. I love the story, but I think I enjoy the recipes just as much. This cake freezes beautifully. Great to have on hand during the summer.
One 9 x 13-inch cake
print recipe
1 large lemon with perfect skin because you will use it also
1 cup golden raisins
1/3 cup pecans
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/2 cup softened butter ( 1 stick)
1 teaspoon lemon or vanilla extract
3/4 cup whole milk
2 large eggs
1/4 cup milk ((this brings the milk total to one cup)
Preheat oven to 350 degrees F., rack in the middle position
Grease and lightly flour a 9 x 13-inch cake pan.
Wash the outside of the lemon. Then juice it and save the juice. Pick out the seeds, then cut the pulp and rind into 8 pieces.
If you have a food grinder use it, if not simply put the lemon pulp and rind into the bowl of your food processor, and add the raisins and pecans. Process with and on and off motion until they're chopped as finely as if you had used a food grinder. Set aside in a bowl.
Measure one cup of flour and put it in the bowl of your mixer. Add the salt, baking soda, and white sugar. Mix together on LOW speed. Add the second cup of flour and mix at LOW speed.
Add the softened butter, the lemon or vanilla extract, and the 3/4 cup of milk. Beat at LOW speed until the flour is well moistened. Then turn the mixer up to medium high speed. Beat for 2 minutes. Scrape down sides of the bowl.
Add the eggs, one at a time on LOW speed. Mix in rest of the milk. Turn mixer to medium high and beat for 2 minutes.
Gradually add the ground lemon, raisin, and pecan mixture by hand, folding in gently.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Bake at 350 degrees F for 40-50 minutes, until tester comes out clean. Cool on wire rack.
Topping for Lemon Cake
Topping may be added to hot cake right from the oven.
1/3 cup lemon juice
1/2 cup white sugar
1 teaspoon cinnamon
1/4 cup finely chopped pecans
Drizzle the lemon juice over the hot cake.
Mix the sugar and cinnamon with a fork. Sprinkle over the top of the cake.
Sprinkle the pecans on top of the sugar and cinnamon.
Let cake cool to room temperature. Cover it and refrigerate. It freezes well if you wrap it in foil and put in a freezer bag.
One 9 x 13-inch cake
print recipe
1 large lemon with perfect skin because you will use it also
1 cup golden raisins
1/3 cup pecans
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/2 cup softened butter ( 1 stick)
1 teaspoon lemon or vanilla extract
3/4 cup whole milk
2 large eggs
1/4 cup milk ((this brings the milk total to one cup)
Preheat oven to 350 degrees F., rack in the middle position
Grease and lightly flour a 9 x 13-inch cake pan.
Wash the outside of the lemon. Then juice it and save the juice. Pick out the seeds, then cut the pulp and rind into 8 pieces.
If you have a food grinder use it, if not simply put the lemon pulp and rind into the bowl of your food processor, and add the raisins and pecans. Process with and on and off motion until they're chopped as finely as if you had used a food grinder. Set aside in a bowl.
Measure one cup of flour and put it in the bowl of your mixer. Add the salt, baking soda, and white sugar. Mix together on LOW speed. Add the second cup of flour and mix at LOW speed.
Add the softened butter, the lemon or vanilla extract, and the 3/4 cup of milk. Beat at LOW speed until the flour is well moistened. Then turn the mixer up to medium high speed. Beat for 2 minutes. Scrape down sides of the bowl.
Add the eggs, one at a time on LOW speed. Mix in rest of the milk. Turn mixer to medium high and beat for 2 minutes.
Gradually add the ground lemon, raisin, and pecan mixture by hand, folding in gently.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Bake at 350 degrees F for 40-50 minutes, until tester comes out clean. Cool on wire rack.
Topping for Lemon Cake
Topping may be added to hot cake right from the oven.
1/3 cup lemon juice
1/2 cup white sugar
1 teaspoon cinnamon
1/4 cup finely chopped pecans
Drizzle the lemon juice over the hot cake.
Mix the sugar and cinnamon with a fork. Sprinkle over the top of the cake.
Sprinkle the pecans on top of the sugar and cinnamon.
Let cake cool to room temperature. Cover it and refrigerate. It freezes well if you wrap it in foil and put in a freezer bag.
Thursday, May 31, 2012
Real Carrot Cake
This is without a doubt the best Carrot Cake I've ever eaten. The gooey cream cheese frosting has been replaced with a simple rum-infused glaze.The cake will store at room temperature for up to 5 days. The longer it sets the better it gets.
It is said that in 1783, George Washington was served Carrot Cake in a tavern in lower Manhattan to mark British Evacuation Day. It was not until the 1960's that this cake was slathered in the frosting we know today.
You will be sending me hugs for this one.
Serves 12
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3 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup walnuts, chopped
1 cup raisins
5 large eggs, room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
1 pound carrots, peeled and rated, use your food processor
Topping:
1/2 cup dry white wine or dry vermouth
1 cup confectioners' sugar
2 tablespoons buttermilk
1 teaspoon rum, light or dark
1. For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Whisk 3 cups flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Toss the walnuts, raisins, and 2 teaspoons flour in a small bowl until well coated.
2. With an electric mixer at medium high speed, beat the eggs and granulated sugar until combined. Reduce the speed to medium and slowly add the oil until incorporated. Increase the speed to high and beat until the mixture is light and creamy. Using a rubber spatula, stir in the flour mixture, the walnuts and raisins, and carrots until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool the cake in the pan for 30 minutes, then turn out onto a rack to cool completely, at least 1 hour.
3. For the topping: Brush the vermouth over the cake until it is absorbed. Whisk the confectioners' sugar, buttermilk, and rum in a medium bowl. Drizzle over the cake. Serve. (The cake can be stored at room temperature for up to 5 days.)
It is said that in 1783, George Washington was served Carrot Cake in a tavern in lower Manhattan to mark British Evacuation Day. It was not until the 1960's that this cake was slathered in the frosting we know today.
You will be sending me hugs for this one.
Serves 12
print recipe
3 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup walnuts, chopped
1 cup raisins
5 large eggs, room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
1 pound carrots, peeled and rated, use your food processor
Topping:
1/2 cup dry white wine or dry vermouth
1 cup confectioners' sugar
2 tablespoons buttermilk
1 teaspoon rum, light or dark
1. For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Whisk 3 cups flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Toss the walnuts, raisins, and 2 teaspoons flour in a small bowl until well coated.
2. With an electric mixer at medium high speed, beat the eggs and granulated sugar until combined. Reduce the speed to medium and slowly add the oil until incorporated. Increase the speed to high and beat until the mixture is light and creamy. Using a rubber spatula, stir in the flour mixture, the walnuts and raisins, and carrots until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool the cake in the pan for 30 minutes, then turn out onto a rack to cool completely, at least 1 hour.
3. For the topping: Brush the vermouth over the cake until it is absorbed. Whisk the confectioners' sugar, buttermilk, and rum in a medium bowl. Drizzle over the cake. Serve. (The cake can be stored at room temperature for up to 5 days.)
Thursday, May 3, 2012
Rhubarb Pie
I love rhubarb, and really love rhubarb pie. Decided to Google "Rhubarb Pie" the other day and came up with a zillion recipes. By the time I finished reading all the instructions and looked at at the pictures I went back to my favorite old recipe. This recipe is 35 years old that I know of, because that's how long I've used it.
6-8 servings
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Filling:
3 cups diced rhubarb
1 cup sugar
3 tablespoons flour
Topping:
1 cup rolled oats (not instant)
1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Combine rhubarb, sugar, and flour, mix well and spoon into a 9-inch unbaked pie shell. Combine topping ingredients; blend well with a pastry blender. Sprinkle over rhubarb. Bake at 375 degrees for 35 minutes.
6-8 servings
print recipe
Filling:
3 cups diced rhubarb
1 cup sugar
3 tablespoons flour
Topping:
1 cup rolled oats (not instant)
1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Combine rhubarb, sugar, and flour, mix well and spoon into a 9-inch unbaked pie shell. Combine topping ingredients; blend well with a pastry blender. Sprinkle over rhubarb. Bake at 375 degrees for 35 minutes.
Tuesday, May 1, 2012
May Day White Cake With Strawberry Icing
Do you remember in elementary school when we would all dance around the Maypole and play games in the school yard. Okay I'm old. I don't even know if they do that anymore. I remember we tried to dress up and wear something pink and white the traditional colors for May Day. There would always be white cake for dessert in the cafeteria for lunch. That was back when school lunches were wonderful. This really is good even if it is made from a cake mix. This is the perfect cake to get the kids and grandkids involved.
Serves 12-16
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One 18.25-ounce package white cake mix (I prefer Duncan Hines)
1/2 cup butter, softened
3 large eggs
Icing
4 tablespoons butter (1/2 stick) unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
8 whole strawberries, for garnish1.
1. Preheat the oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.
2. Blend the cake mix, 2/3 cup water, the butter, and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.
3. Pour batter into the pan and bake for 28-30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
Cool completely before frosting.
4. Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioners' sugar. If too thick, add a teaspoon or two of milk.
4. Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a cleaning spatula. Garnish with the whole strawberries. Store covered in the refrigerator for up to 5 days.
Serves 12-16
print recipe
One 18.25-ounce package white cake mix (I prefer Duncan Hines)
1/2 cup butter, softened
3 large eggs
Icing
4 tablespoons butter (1/2 stick) unsalted butter, softened
4 cups sifted confectioners' sugar, about 1 pound
6 ripe strawberries, hulled and mashed
8 whole strawberries, for garnish1.
1. Preheat the oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.
2. Blend the cake mix, 2/3 cup water, the butter, and the eggs in a large bowl with an electric mixer until well blended, about 3 minutes.
3. Pour batter into the pan and bake for 28-30 minutes, until the center of the cake springs back when pressed. Cool in the pan on a wire rack for about 15 minutes.
Cool completely before frosting.
4. Make the icing: Place the butter and 2 cups of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 cups sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioners' sugar. If too thick, add a teaspoon or two of milk.
4. Frost the cooled cake in the pan. For decorative effect, make swirls in the frosting with a cleaning spatula. Garnish with the whole strawberries. Store covered in the refrigerator for up to 5 days.
Saturday, April 28, 2012
Pecan and Walnut Pie
You are right, another Derby recipe This is a wonderful pie to add to your dessert table along with Traditional Derby Pie. Pecan pie is wonderful, but Pecan and Walnut Pie is exceptional. It's also allowed at Christmas, Thanksgiving, The Fourth of July, or just because you want pie.
This can be made up to 1 day in advance; store covered at room temperature.
8 servings
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1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store bought refrigerated rolled or homemade), fitted into a 9-inch pie plate
Heat oven to 350 degrees F. In a large fowl, whisk together the corn syrup, brown sugar and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.
Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.
This can be made up to 1 day in advance; store covered at room temperature.
8 servings
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1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store bought refrigerated rolled or homemade), fitted into a 9-inch pie plate
Heat oven to 350 degrees F. In a large fowl, whisk together the corn syrup, brown sugar and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.
Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.
Wednesday, April 4, 2012
Pineapple Upside-Down Gingerbread Cake
One of my friends at church gave me this recipe, but ask me not to use her name on the blog. Now she is in her mid 70's and really sweet so I don't think it has anything to do with the CIA or FBI, but I will respect her wishes. I have not made this but have had a big piece. Wonderful!
"And I had but one penny in the world, thou should'st have it to buy gingerbread.
William Shakespeare in Love's Labor's Lost
Pineapple Upside-Down Gingerbread Cake
8 servings
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3/4 cup butter, divided
1 1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped FRESH pineapple
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup not water
1/2 cup molasses
1 large egg
1. Preheat oven to 350 degrees F. Melt 6 tablespoons butter in a 10-inch cast iron skillet or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.
"And I had but one penny in the world, thou should'st have it to buy gingerbread.
William Shakespeare in Love's Labor's Lost
Pineapple Upside-Down Gingerbread Cake
8 servings
print recipe
3/4 cup butter, divided
1 1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped FRESH pineapple
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup not water
1/2 cup molasses
1 large egg
1. Preheat oven to 350 degrees F. Melt 6 tablespoons butter in a 10-inch cast iron skillet or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.
Monday, April 2, 2012
Kentucky Cream Cake and Frosting
My friend, Betty Rose, and I are making all the muffins for after Sunrise Services on Easter Sunday at our church. I'm praying only 20 people show. I'm telling you this because I have no idea what I might post this week. It might be something new, from the archives, stolen from another blog, who knows. Hang in with me!
This is an old recipe that I haven't made forever. Perfect for any occasion. Beautiful for Easter.
Kentucky Cream Cake and Frosting
about 8 servings
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1/2 cup vegetable shortening
1/2 cup butter
2 cups sugar
5 egg yolks, reserve whites
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup coconut
2/3 cup chopped walnuts
5 egg whites, beaten
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans and set aside. In a large mixing bowl, cream together the shortening, butter, and sugar. Add egg yolks one at a time. Beat well. Add flour and baking soda, alternating with buttermilk and vanilla. Next, fold in the coconut, walnuts, and beaten egg whites. Place in preheated oven to bake for 35 to 40 minutes or until golden. Cake is done when it is springy to the touch and tester inserted in the center comes out clean.
Frosting
1 8-ounce package cream cheese
1/2 cup butter
1 teaspoon vanilla extract
1 pound confectioners' sugar
1 cup chopped walnuts
In a small bowl cream together the cream cheese, butter, vanilla, and confectioners' sugar and use to frost cake. Garnish the top with chopped nuts.
This is an old recipe that I haven't made forever. Perfect for any occasion. Beautiful for Easter.
Kentucky Cream Cake and Frosting
about 8 servings
print recipe
1/2 cup vegetable shortening
1/2 cup butter
2 cups sugar
5 egg yolks, reserve whites
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup coconut
2/3 cup chopped walnuts
5 egg whites, beaten
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans and set aside. In a large mixing bowl, cream together the shortening, butter, and sugar. Add egg yolks one at a time. Beat well. Add flour and baking soda, alternating with buttermilk and vanilla. Next, fold in the coconut, walnuts, and beaten egg whites. Place in preheated oven to bake for 35 to 40 minutes or until golden. Cake is done when it is springy to the touch and tester inserted in the center comes out clean.
Frosting
1 8-ounce package cream cheese
1/2 cup butter
1 teaspoon vanilla extract
1 pound confectioners' sugar
1 cup chopped walnuts
In a small bowl cream together the cream cheese, butter, vanilla, and confectioners' sugar and use to frost cake. Garnish the top with chopped nuts.
Friday, March 23, 2012
Chocolate Kahlua Cake
This is going to be perfect for Easter Dinner. Maybe with a big bowl of fresh strawberries. I'm sure you still have plenty of Kahlua left from making the Kahlua Mousse a few weeks ago.
Chocolate Kahlua Cake
10-12 servings
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2 cups sugar
2 cups all-purpose flour, sifted
1/8 teaspoon salt
1/2 cup butter
2 tablespoons cocoa powder
1/8 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cup water
2/3 cup Kahlua
1/2 cup sour cream
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon almond extract
Glaze (recipe below)
Preheat the oven to 300 degrees F. Grease and flour a Bundt cake pan. In a large mixing bowl combine, the sugar, flour, and salt; set aside. In a small saucepan bring the butter, cocoa, cinnamon, nutmeg, and water to a boil. Remove from the heat. Add the Kahlua and pour the mixture into the dry ingredients, and mix well. Add the sour cream, eggs, baking soda, and extract, stirring after each addition. Pour into the prepared pan and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Glaze the cake.
GLAZE
1/2 cup sugar
1/8 cup water
1/4 cup Kahlua
1/4 cup butter
In a small saucepan combine all the above ingredients. Heat over medium-high heat until the butter has melted and the sugar is dissolved. Drizzle over cooled cake.
Chocolate Kahlua Cake
10-12 servings
print recipes
2 cups sugar
2 cups all-purpose flour, sifted
1/8 teaspoon salt
1/2 cup butter
2 tablespoons cocoa powder
1/8 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/3 cup water
2/3 cup Kahlua
1/2 cup sour cream
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon almond extract
Glaze (recipe below)
Preheat the oven to 300 degrees F. Grease and flour a Bundt cake pan. In a large mixing bowl combine, the sugar, flour, and salt; set aside. In a small saucepan bring the butter, cocoa, cinnamon, nutmeg, and water to a boil. Remove from the heat. Add the Kahlua and pour the mixture into the dry ingredients, and mix well. Add the sour cream, eggs, baking soda, and extract, stirring after each addition. Pour into the prepared pan and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Glaze the cake.
GLAZE
1/2 cup sugar
1/8 cup water
1/4 cup Kahlua
1/4 cup butter
In a small saucepan combine all the above ingredients. Heat over medium-high heat until the butter has melted and the sugar is dissolved. Drizzle over cooled cake.
Wednesday, February 15, 2012
Coconut Cream Pie - Diner Style
Yesterday a friend e-mailed for a coconut cream pie recipe and when I looked it was not on the blog. I really am slipping. Bill thanks for the reminder. This is also my produce growing friend, David's favorite pie. It is time to start bribing him for early vegetables.
This is the kind of coconut cream pie that was once served at old diners across the country. The pie has a thick, buttery filling and a mountain of whipped cream on top.
Coconut Cream Pie
6-8 servings
print recipe
Adapted I think from Southern Living
1 - 9-inch pie crust, homemade or store bought refrigerated
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
1. Preheat oven to 450 degrees F. Fit piecrust into a 9-inch pie plate: fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake for 10 to 12 minutes of until lightly browned. Cool crust on a wire rack.
2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a simmer over medium heat, whisking constantly. Simmer, whisking constantly, 3 minutes; remove from heat. Stir in butter until melted; stir in coconut and 1 teaspoon vanilla.
3. Place saucepan in an ice-water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard (to prevent a film from forming. Chill 4 hours or until thoroughly chilled.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peak form. Spread whipped cream over filling. Garnish with toasted coconut.
This is the kind of coconut cream pie that was once served at old diners across the country. The pie has a thick, buttery filling and a mountain of whipped cream on top.
Coconut Cream Pie
6-8 servings
print recipe
Adapted I think from Southern Living
1 - 9-inch pie crust, homemade or store bought refrigerated
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
1. Preheat oven to 450 degrees F. Fit piecrust into a 9-inch pie plate: fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake for 10 to 12 minutes of until lightly browned. Cool crust on a wire rack.
2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a simmer over medium heat, whisking constantly. Simmer, whisking constantly, 3 minutes; remove from heat. Stir in butter until melted; stir in coconut and 1 teaspoon vanilla.
3. Place saucepan in an ice-water bath for 5 minutes or until filling is slightly warm, gently stirring occasionally. Pour filling into prepared crust. Place plastic wrap directly on custard (to prevent a film from forming. Chill 4 hours or until thoroughly chilled.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peak form. Spread whipped cream over filling. Garnish with toasted coconut.
Friday, February 10, 2012
Chocolate-Bourbon Cake
This I pulled from the archive, it is just perfect for Valentine Day.
Remember your honey on Valentine Day, or maybe it's your anniversary. More people are married on February 14th than any other day of the year. Why not, it's cupids day. My friends Ron and Marg were married on Valentine's Day. Happy Anniversary, guys. I really have no idea how she has put up with him this long. Sorry, I have forgotten how long you've been married.
Anyway, this cake is perfect for a romantic dinner at home or dinner out and dessert at home. It would be perfect if you have a 9-inch heart shape cake pan, if not it is still beautiful in a round pan. This is an easy, easy cake to make.
Chocolate-Bourbon Cake
1 - 9-inch single layer cake
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1/2 cup good Kentucky bourbon
1 1/3 cups of sugar
12-ounces bittersweet chocolate, coarsely chopped
1 cup (8-ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoon all-purpose flour
2 1/2 tablespoon cocoa powder, divided
Hot water
Coffee Bourbon Syrup (recipe to follow)
Hazelnuts, Walnuts or Pecans
Preheat oven to 375 degrees F. Grease a 9x2-inch cake pan, line the bottom with parchment paper, and set aside.
Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
Beat eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch wit hot water.
Bake at 375 degrees F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnut, walnuts, or pecans.
Yield: 14-16 servings
Chocolate Bourbon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (I use expresso)
1 tablespoon bourbon
Bring sugar, water, and coffee to a boil in a medium saucepan over medium-high heat. Cook 5 minutes. Remove from heat; stir in bourbon.
Remember your honey on Valentine Day, or maybe it's your anniversary. More people are married on February 14th than any other day of the year. Why not, it's cupids day. My friends Ron and Marg were married on Valentine's Day. Happy Anniversary, guys. I really have no idea how she has put up with him this long. Sorry, I have forgotten how long you've been married.
Anyway, this cake is perfect for a romantic dinner at home or dinner out and dessert at home. It would be perfect if you have a 9-inch heart shape cake pan, if not it is still beautiful in a round pan. This is an easy, easy cake to make.
Chocolate-Bourbon Cake
1 - 9-inch single layer cake
print recipe
1/2 cup good Kentucky bourbon
1 1/3 cups of sugar
12-ounces bittersweet chocolate, coarsely chopped
1 cup (8-ounces) butter, cut into pieces
5 large eggs
1 1/2 tablespoon all-purpose flour
2 1/2 tablespoon cocoa powder, divided
Hot water
Coffee Bourbon Syrup (recipe to follow)
Hazelnuts, Walnuts or Pecans
Preheat oven to 375 degrees F. Grease a 9x2-inch cake pan, line the bottom with parchment paper, and set aside.
Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
Beat eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch wit hot water.
Bake at 375 degrees F for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnut, walnuts, or pecans.
Yield: 14-16 servings
Chocolate Bourbon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup strong brewed coffee (I use expresso)
1 tablespoon bourbon
Bring sugar, water, and coffee to a boil in a medium saucepan over medium-high heat. Cook 5 minutes. Remove from heat; stir in bourbon.
Sunday, January 22, 2012
Million-Dollar Pound Cake
I have no idea what happened to the Saint and Scriptures Sunday post that I had ready for this morning. We will have to do with food for the mind, body and soul today. I think the dogs ate it!
This really is a billion dollar pound cake. The real deal. Pound cake the old-fashioned way. Eat half and freeze half. Enough said!
Use shortening to grease the pan, covering every nook and cranny. Sprinkle a light coating of flour over the greased surface. Tap out any excess flour
Million-Dollar Pound Cake
10-12 servings
print recipe
1 pound butter, softened, yes 1 pound
3 cups sugar
6 large eggs
4 cups soft-wheat-all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, blueberries, sliced peaches
1. Preheat oven to 300 degrees F. Generously grease and lightly flour a 10-inch (14-cup) tube pan.
2. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs; 1 at a time, beating just until yellow disappears after each addition.
3. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.
4. Bake at 300 degrees F. for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired, or grab a slice and go.
This really is a billion dollar pound cake. The real deal. Pound cake the old-fashioned way. Eat half and freeze half. Enough said!
Use shortening to grease the pan, covering every nook and cranny. Sprinkle a light coating of flour over the greased surface. Tap out any excess flour
Million-Dollar Pound Cake
10-12 servings
print recipe
1 pound butter, softened, yes 1 pound
3 cups sugar
6 large eggs
4 cups soft-wheat-all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, blueberries, sliced peaches
1. Preheat oven to 300 degrees F. Generously grease and lightly flour a 10-inch (14-cup) tube pan.
2. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs; 1 at a time, beating just until yellow disappears after each addition.
3. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.
4. Bake at 300 degrees F. for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on wire rack. Garnish, if desired, or grab a slice and go.
Friday, January 6, 2012
Sour Cream-Raisin Coffeecake
In searching through my freezer this morning I discovered, I have nothing, nothing in reserve. No cookie dough, no Rum Cake, no Hot Brown, no meatloaf, zero for emergency food. This makes me nervous. What would I do if there were an unexpected death! If nothing else I'm making and freezing this old favorite coffeecake. At least it's a start.
Sour Cream Coffeecake
1 coffeecake
print recipe
1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup white raisins
Cream together butter and 1 cup sugar in large bowl of mixer. Add eggs, beating well after each, then add sour cream and vanilla. Sift flour, baking powder, and soda together three times; add to batter and mix well.
Spread half the batter in greased 12 x 8 x 2-inch baking dish. Sprinkle with mixture of 1/4 cup sugar, the cinnamon, and raisins. Carefully spread remaining batter over that. A small spatula does this best, without tearing up the layer underneath.
TOPPING
Combine 1/4 cup light brown sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/3 cup chopped pecans or walnuts. Sprinkle evenly over batter, then drizzle 1-1/2 tablespoons melted butter over top. Bake at 325 degrees F. (350 if using metal pan) for about 40 minutes, or until cake tests done. Freezes beautifully.
Sour Cream Coffeecake
1 coffeecake
print recipe
1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 cup white raisins
Cream together butter and 1 cup sugar in large bowl of mixer. Add eggs, beating well after each, then add sour cream and vanilla. Sift flour, baking powder, and soda together three times; add to batter and mix well.
Spread half the batter in greased 12 x 8 x 2-inch baking dish. Sprinkle with mixture of 1/4 cup sugar, the cinnamon, and raisins. Carefully spread remaining batter over that. A small spatula does this best, without tearing up the layer underneath.
TOPPING
Combine 1/4 cup light brown sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/3 cup chopped pecans or walnuts. Sprinkle evenly over batter, then drizzle 1-1/2 tablespoons melted butter over top. Bake at 325 degrees F. (350 if using metal pan) for about 40 minutes, or until cake tests done. Freezes beautifully.
Saturday, November 19, 2011
Sweet Potato Cake with Brown Sugar Icing
This recipe for sweet potato cake (Ipomoca batatas), perhaps descended from the many traditional recipes for sweet potato pudding, and was probably handed down for several generations. This is the kind of dessert you would find at local Southern diners in years past.
Be grateful I couldn't find a recipe for turnip cake.
Sweet Potato Cake
1 Three layer 8-inch cake
print recipe
1/2 cup butter or shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, beaten
1 cup cooked, peeled, and mashed sweet potatoes
3 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped pecans
1 teaspoon maple or vanilla flavoring
Grease and flour 3 8-inch round cake pans. Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in the eggs and sweet potatoes. In a separate bowl, mix together flour, baking powder, baking soda, and spices. Add dry ingredients alternately with milk to sweet potato mixture. (If batter seems to stiff, add 1 or 2 tablespoons of milk.) Fold in nuts and flavoring. Spoon batter into cake pans. Bake for 30 minutes. Turn out on racks. Cool and frost with Brown Sugar Icing.
Brown Sugar Icing
1 cup confectioners' sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla flavoring
Sift confectioners' sugar into medium bowl. In a medium saucepan over medium-low heat, stir brown sugar, whipping cream, and butter until butter melts and sugar dissolves. Increase heat to medium-high and bring to a boil. Boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour brown sugar mixture over confections' sugar, whisking. Whisk until smooth and lightened in color, about 1 minute. Cook icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Stack layers, thinly icing between. Spoon icing thickly over top, allowing it to drip down sides of cake. Serve after icing is firm, at least 1 hour.
I like to let the cake rest overnight.
Be grateful I couldn't find a recipe for turnip cake.
Sweet Potato Cake
1 Three layer 8-inch cake
print recipe
1/2 cup butter or shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs, beaten
1 cup cooked, peeled, and mashed sweet potatoes
3 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped pecans
1 teaspoon maple or vanilla flavoring
Grease and flour 3 8-inch round cake pans. Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy. Beat in the eggs and sweet potatoes. In a separate bowl, mix together flour, baking powder, baking soda, and spices. Add dry ingredients alternately with milk to sweet potato mixture. (If batter seems to stiff, add 1 or 2 tablespoons of milk.) Fold in nuts and flavoring. Spoon batter into cake pans. Bake for 30 minutes. Turn out on racks. Cool and frost with Brown Sugar Icing.
Brown Sugar Icing
1 cup confectioners' sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla flavoring
Sift confectioners' sugar into medium bowl. In a medium saucepan over medium-low heat, stir brown sugar, whipping cream, and butter until butter melts and sugar dissolves. Increase heat to medium-high and bring to a boil. Boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour brown sugar mixture over confections' sugar, whisking. Whisk until smooth and lightened in color, about 1 minute. Cook icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Stack layers, thinly icing between. Spoon icing thickly over top, allowing it to drip down sides of cake. Serve after icing is firm, at least 1 hour.
I like to let the cake rest overnight.
Wednesday, October 5, 2011
Birthday Cake with Ornamental Icing
Those of you of a certain age may remember your mom or grandmother making this cake for your birthday. This is what birthday cake is suppose to taste like.
If you are making it for small children it would be best to leave out the surprises. This also makes beautiful cupcakes.
Birthday Cake With Ornamental Icing
1 9-inch tube cake
print recipe
1/2 cup shortening (not oil)
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1 teaspoon almond extract
Cream shortening, sugar, and eggs together. Mix and sift flour salt, and baking powder and add alternately with the milk to the first mixture. Add almond extract and beat thoroughly. Pour into a greased tube pan. Wrap a button, thimble, ring, and dime in separate pieces of wax paper and put into the cake batter. Bake in a 350degree F. oven 50-60 minutes. Let cool completely and cover with Ornamental Frosting.
Ornamental Icing
1 egg white
2 3/4 cups confectioners' sugar
1/2 teaspoon lemon juice
Beat egg with 1 cup sugar until stiff. Add lemon juice and beat in. Add remaining sugar, a small amount at a time, beating after each addition. Any desired color may be beat into this icing.
If you are making it for small children it would be best to leave out the surprises. This also makes beautiful cupcakes.
Birthday Cake With Ornamental Icing
1 9-inch tube cake
print recipe
1/2 cup shortening (not oil)
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1 teaspoon almond extract
Cream shortening, sugar, and eggs together. Mix and sift flour salt, and baking powder and add alternately with the milk to the first mixture. Add almond extract and beat thoroughly. Pour into a greased tube pan. Wrap a button, thimble, ring, and dime in separate pieces of wax paper and put into the cake batter. Bake in a 350degree F. oven 50-60 minutes. Let cool completely and cover with Ornamental Frosting.
Ornamental Icing
1 egg white
2 3/4 cups confectioners' sugar
1/2 teaspoon lemon juice
Beat egg with 1 cup sugar until stiff. Add lemon juice and beat in. Add remaining sugar, a small amount at a time, beating after each addition. Any desired color may be beat into this icing.
Saturday, September 24, 2011
My Favorite Fresh Apple Cake
Today starts the unofficial day of apple harvest. I read that someplace. I've been getting apples for a month. This is the cake that I keep in the freezer during the fall and winter months. It's also the cake I make for our annual Lord's Auction at church each year, which is October 1st.
It's important to make this cake a couple of days ahead of serving. During the holidays I also give it a generous soaking of bourbon after the sauce has soaked in.
Fresh Apple Cake
About 16 servings
print recipe
Butter for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and small chopped apples
1 cup shredded coconut
1 cup chopped walnuts or pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: Inn a large bowl, combine the sugar, eggs, oil, orange juice, flour baking soda, salt, cinnamon and vanilla extract, and mix well. Fold apples, coconut, and walnuts/pecans into batter
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce; Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
It's important to make this cake a couple of days ahead of serving. During the holidays I also give it a generous soaking of bourbon after the sauce has soaked in.
Fresh Apple Cake
About 16 servings
print recipe
Butter for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and small chopped apples
1 cup shredded coconut
1 cup chopped walnuts or pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Preheat the oven to 325 degrees F. Generously grease a tube pan.
For the cake: Inn a large bowl, combine the sugar, eggs, oil, orange juice, flour baking soda, salt, cinnamon and vanilla extract, and mix well. Fold apples, coconut, and walnuts/pecans into batter
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce; Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
Monday, September 12, 2011
Lemon Meringue Pie
It's hard to believe I have not posted my favorite Lemon Meringue Pie recipe. Actually Lemon Meringue is my favorite pie. I have tried every new recipe that I've come across, but this is the first one I made in 1963 and it's still the one I love the best.
Lemon Meringue Pie
1 9-inch pie
print recipe
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all purpose flour
Dash of salt
1 1/2 cups of hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon peel
2 tablespoons butter
1/3 cup fresh lemon juice
1 9-inch baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
In a saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in hot water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.
Stir small amount hot mixture into eff yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.
Lemon Meringue Pie
1 9-inch pie
print recipe
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all purpose flour
Dash of salt
1 1/2 cups of hot water
3 slightly beaten egg yolks
1/2 teaspoon grated lemon peel
2 tablespoons butter
1/3 cup fresh lemon juice
1 9-inch baked pastry shell
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
In a saucepan mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually blend in hot water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir 8 minutes more. Remove from heat.
Stir small amount hot mixture into eff yolks; return to hot mixture. Bring to a boil over high heat, stirring constantly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat. Add lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire surface with clear plastic wrap; cool 10 minutes. Now pour into cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft peaks form. Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden. Cool thoroughly before serving.
Wednesday, September 7, 2011
Perfect Apple Pie
Apple Pie is maybe one of the easiest pies in the world to make. As soon as it starts feeling like fall, I'm thinking "Apple Pie'. Remember your pie will only be as good as your apples. Every produce stand, farmers market and road side stand will start having these beauties. You will need a mixture of tart apples.
I use Granny Smith, Grimes Golden and Liberty, this time of the year. Use whatever is grown in your area. Check with your orchard to see what will be available as the weather gets cooler. If you have a choice of picking your own please do. They are so much better and have not been stored in refrigeration.
To me apple pie has to have a big slice of cheddar cheese on top.
Perfect Apple Pie
1 - 9-inch double crust pie
print recipe
6 or 7 tart apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon
Dash of nutmeg, use fresh grated if you have it
Dash salt
Pastry for 2-crust 9-inch pie
2 tablespoons butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture; (Pile it high) dot with butter. Adjust top crust, sprinkle with sugar. Bake in hot oven (400 degrees) 50 minutes or till done.
I use Granny Smith, Grimes Golden and Liberty, this time of the year. Use whatever is grown in your area. Check with your orchard to see what will be available as the weather gets cooler. If you have a choice of picking your own please do. They are so much better and have not been stored in refrigeration.
To me apple pie has to have a big slice of cheddar cheese on top.
Perfect Apple Pie
1 - 9-inch double crust pie
print recipe
6 or 7 tart apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/2 to 1 teaspoon cinnamon
Dash of nutmeg, use fresh grated if you have it
Dash salt
Pastry for 2-crust 9-inch pie
2 tablespoons butter
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples. Line 9-inch pie plate with pastry, fill with apple mixture; (Pile it high) dot with butter. Adjust top crust, sprinkle with sugar. Bake in hot oven (400 degrees) 50 minutes or till done.
Monday, August 8, 2011
Rum Cake
We had our annual ice cream social at church last night. And I mean ice cream social, the old fashioned kind. No electric ice cream makers for this crowd. Crank and add ice and salt. The ones I remember were, vanilla, chocolate, strawberry, peach and banana. I got this recipe last week from my friend Lillian because I knew she was making it for the social. Everyone loved it. Not a bite left. Plus there were other cakes and cookies. This is a real keeper and freezes beautifully.
Rum Cake
10-12 servings
print recipe
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
Finely grated zest of 1 lemon
Finely grated zest of 2 oranges
1 cup chopped walnuts
GLAZE INGREDIENTS
3 tablespoons fresh lemon juice (from lemon grated for zest)
1/2 cup fresh orange juice (from oranges grated for zest)
1 cup sugar
5 tablespoons dark rum
Preheat oven to 350 degrees. Grease and flour and 8 cup-kugelhopf or bundt pan.
Sift together the flour, baking powder, baking soda, and salt, and set aside.
Beat the butter in an electric mixer until soft. Add the sugar and beat to mix. Add the eggs one at a time, beating after each addition. On low speed, add the sifted dry ingredients in three additions, alternating with buttermilk, scraping bowl as necessary.
Remove from the mixer and stir in the zest and nuts.
Pour into the prepared pan, smooth top, and place in the hot oven. Bake for 55-60 minutes, until top springs back when pressed lightly.
Remove from the oven and set on a rack.
Immediately prepare the glaze.
Place the juices and sugar in a saucepan over moderate heat and stir with a wooden spoon until the sugar is dissolved and the mixture comes to a boil. Remove from heat, add the rum, and stir.
Pierce the top of the cake with a cake tester. Spoon the hot glaze over the hot cake (still in the pan), spooning a little at a time. When you notice glaze oozing around the edge of the cake pan, use a metal spatula or knife to ease the edge of the cake away from the pan, allowing the glaze to run down the sides. Continue this until all the glaze is absorbed. It will be absorbed, believe me.
Let the cake stand for 10 to 15 minute, until the bottom of the pan is cool enough to touch. It would take a lot longer. Then cover the cake with a plate, hold the plate tightly in place against the cake pan, and flip over the cake and pan. Remove the cake pan from the cake. Let stand for at least two hours until cool and cover with plastic wrap.
Better if made a day ahead and freezes beautifully.
Rum Cake
10-12 servings
print recipe
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
Finely grated zest of 1 lemon
Finely grated zest of 2 oranges
1 cup chopped walnuts
GLAZE INGREDIENTS
3 tablespoons fresh lemon juice (from lemon grated for zest)
1/2 cup fresh orange juice (from oranges grated for zest)
1 cup sugar
5 tablespoons dark rum
Preheat oven to 350 degrees. Grease and flour and 8 cup-kugelhopf or bundt pan.
Sift together the flour, baking powder, baking soda, and salt, and set aside.
Beat the butter in an electric mixer until soft. Add the sugar and beat to mix. Add the eggs one at a time, beating after each addition. On low speed, add the sifted dry ingredients in three additions, alternating with buttermilk, scraping bowl as necessary.
Remove from the mixer and stir in the zest and nuts.
Pour into the prepared pan, smooth top, and place in the hot oven. Bake for 55-60 minutes, until top springs back when pressed lightly.
Remove from the oven and set on a rack.
Immediately prepare the glaze.
Place the juices and sugar in a saucepan over moderate heat and stir with a wooden spoon until the sugar is dissolved and the mixture comes to a boil. Remove from heat, add the rum, and stir.
Pierce the top of the cake with a cake tester. Spoon the hot glaze over the hot cake (still in the pan), spooning a little at a time. When you notice glaze oozing around the edge of the cake pan, use a metal spatula or knife to ease the edge of the cake away from the pan, allowing the glaze to run down the sides. Continue this until all the glaze is absorbed. It will be absorbed, believe me.
Let the cake stand for 10 to 15 minute, until the bottom of the pan is cool enough to touch. It would take a lot longer. Then cover the cake with a plate, hold the plate tightly in place against the cake pan, and flip over the cake and pan. Remove the cake pan from the cake. Let stand for at least two hours until cool and cover with plastic wrap.
Better if made a day ahead and freezes beautifully.
Saturday, July 9, 2011
Lemon Sheet Cake with Lemon Glaze
I know it hasn't been that long ago that I posted a lemon cake, but this one is different. First of all I swiped the recipe from www.texascooking.com and secondly it is not a very impressive looking cake (ugly and plain). But it is one of the best lemon cakes I have eaten. It is a 9x13-inch no fanfare cake. If you feel the need to doll it up a little, spoon fresh berries of your choice over each serving. Did I mention this cake freezes beautifully.
DO NOT skip the glaze.
Lemon Sheet Cake with Lemon Glaze
1 9 x 13-inch cake
print recipe
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick) at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk
Preheat oven to 325 degrees. Grease and flour a 13x9-inch baking pan. Sift together the flour, baking powder and salt, and set aside.
With an electric mixer, beat the butter at medium-high setting for 2 minutes. Ad the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition.
Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.
While the cake is baking, make the glaze.
juice from 2 lemons
1/3 cup sugar plus 1 tablespoon
1 tablespoon light rum
Mix all ingredients and stir well several times until sugar is dissolved
When the cake has baked and cooled for about 10 minutes, brush the surface with the glaze using a pastry brush. Use all the glaze.
DO NOT skip the glaze.
Lemon Sheet Cake with Lemon Glaze
1 9 x 13-inch cake
print recipe
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick) at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
finely grated zest from 2 lemons
4 eggs plus 2 egg yolks
1 cup buttermilk
Preheat oven to 325 degrees. Grease and flour a 13x9-inch baking pan. Sift together the flour, baking powder and salt, and set aside.
With an electric mixer, beat the butter at medium-high setting for 2 minutes. Ad the sugar gradually, beating for 5 to 6 minutes. Add the vanilla extract and lemon zest and beat until incorporated. Add eggs and egg yolks, one at a time, beating well after each addition.
Turn mixer speed to low and add the sifted flour mixture alternately with the buttermilk. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Pour batter into prepared pan, and bake for 50 minutes to 1 hour, or until a toothpick in center of cake comes out clean.
While the cake is baking, make the glaze.
juice from 2 lemons
1/3 cup sugar plus 1 tablespoon
1 tablespoon light rum
Mix all ingredients and stir well several times until sugar is dissolved
When the cake has baked and cooled for about 10 minutes, brush the surface with the glaze using a pastry brush. Use all the glaze.
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