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Cakes
AMISH FUNNY CAKE PIE Top Part: 1 cup sugar 1 beaten egg
1/4 cup butter or lard (shortening) 1
cup flour 1/2 cup milk 1 tsp. baking powder
1/2 tsp. vanilla Cream together sugar and shortening. Add the combined milk and egg alternately with flour and baking powder. Add flavoring and set aside until lower part is mixed.
Lower Part:
1/2 cup sugar 6 Tbsp. water
4 Tbsp. cocoa 1/4 tsp. vanilla Mix together the cocoa, sugar, water, and vanilla Pour into an unbaked pie shell. Over
this pour the "top part". The chocolate will come up around
the outside edge which gives a nice crusty edge on the finished
product Bake in a 350 degree oven for 35 minutes or until firm (toothpick
test).
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Banana
Split Cake! Ingredients:
2
cups graham crackers
1 stick butter
4 bananas 1 can crushed pineapple drained
2 eggs or 2/3 cup
egg substitute
2 cups confectioner's sugar
2 cups sliced strawberries
1 large frozen whipped topping
1 small jar maraschino cherries
2 cups chopped walnuts or pecans
Melt 1 stick butter and mix with 2 cups graham cracker crumbs. Pat into the bottom of a 9"x13" baking
pan.Mix eggs or eggs substitute with confectioners
sugar using an electric mixer. Beat well and then pour over the
graham cracker crust. Drain the crushed pineapple well and layer it over
the sugar/egg layer, next layer the sliced
bananas and the sliced strawberries.
Next cover this with whipped topping. Drain
the maraschino cherries and place them
on top either randomly or on what would be each serving. Sprinkle walnuts
on top. Chill for about 2 hours before serving.
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CARIBBEAN CHRISTMAS RING Source: Holiday Sweets & Treats
3 TB shortening
2 1/2 c walnuts -- finely chopped 1 c all-purpose flour 1/2 c whole
wheat flour
1 ts baking powder 1 ts baking soda 3/4 c butter -- softened 1 1/3 c
granulated sugar
3 lg eggs 1 c sour cream or plain non-fat : yogurt 1 ripe banana
-- mashed
2 TB orange liqueur : Orange Sugar Glaze- 1 c confectioner's sugar -- : sifted 2 TB orange
juice
Thoroughly grease a 10 to 12 cup microwave safe Bundt pan with shortening; sprinkle
with 1/2 cup of the
chopped walnuts to coat evenly. Sift flours, baking powder and baking soda;
set aside.
Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream
or yogurt, banana and
liqueur into egg mixture. Combine flour mixture with banana-egg mixture; stir in
remaining walnuts. Spoon
into prepared pan. Place on top of a microwave-proof bowl in center of microwave.
Cook on medium for 10
minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake
stand 15 minues. Turn
out onto serving place. Let cool. Mix sifted confectioners' sugar and orange
juice until
smooth. Pour glaze evenly over cake and serve.
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Cranberry Coffeecake
Servings: 12 Preparation Time: 15 min. Cooking Time: 25 min. Ingredients:
1-1/2 cups fresh or frozen cranberries, thawed 1 cup sugar,
divided 1 tsp. orange rind, grated 1-1/2 cups all purpose flour
2 tsp. baking powder 1/2 tsp. salt 1 egg 1/4 cup orange
juice 1/4 cup skim milk
3 Tbs. margarine, softened 1/4 cup chopped
pecans This Recipe is considered: Low Cholesterol Cooking Directions: Arrange cranberries in a greased 8-0/1 inches square
baking pan; sprinkle with 1/2 cup sugar and the orange
rind. Mix remaining ingredients until just moistened
in medium bowl; drop by spoonfuls onto cranberries,
spreading batter evenly to sides of pan. Bake coffeecake at
400° F until wooden pick inserted in center comes out clean, 25-30
minutes. Immediately invert coffeecake onto serving plate. Serve warm. Per Serving: calories 169, fat
4.5g, calories from fat 24%, protein 2.4g, cholesterol 15.7mg,
dietary fiber 1.1g
NutrientsExchanges
Calories169Milk Exchanges0.0
Protein2.4g Vegetable Exchanges0.0
Carbohydrates30.8g Fruit Exchanges0.1
Dietary Fiber1.1g Bread Exchanges0.7 Sugar18.8g Other Carbohydrates/Sugar Exchanges1.0 Fat Total4.5g Lean Meat Exchanges0.1 Saturated Fat0.8g Very Lean Meat/Protein
Exchanges0.0 Mono-unsaturated
Fat2.5g Fat Exchanges0.8
Poly-unsaturated Fat1.2g
% Calories from Fat24%
Cholesterol15.7mg
Sodium140.8mg
VitaminsMinerals
Vitamin A40.4IU Calcium49.9mg
Thiamin (B1)0.3mg Copper0.2mg
Riboflavin (B2)0.2mg Iron1.0mg
Niacin (B3)1.0mg Magnesium8.8mg
Vitamin B60.2mg Manganese0.4mg Vitamin B120.1mcg Phosphorus94.5mg Vitamin C4.5mg Potassium142.7mg Vitamin E0.8IU Selenium6.3mcg Folate8.5mcg Sodium140.8mg Pantothenic Acid0.2mg Zinc0.4mg
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Poppy Seed Chiffon Cake ServingsPrep: 70 min. Bake: 50 min. + cooling Ingredients 1/2 cup poppy seeds 1 cup water
8 eggs 2 cups all-purpose flour 1-1/2
cups sugar 3 teaspoons baking powder
1 teaspoon salt 1/4 teaspoon baking soda
1/2 cup canola oil 2 teaspoons vanilla extract
1/2 teaspoon cream of tartar GLAZE: 1 cup confectioners' sugar 1/4 cup milk 2 tablespoons butter, melted 1/4 teaspoon vanilla
extract Edible flowers, optional Directions In a small bowl, soak poppy seeds in water for 1 hour. Separate eggs; let stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, baking powder, salt and baking
soda. In a bowl, whisk the egg yolks, oil, vanilla and poppy seeds with water.
Add to dry ingredients; beat until well blended. In another large bowl, beat
egg whites and cream of tartar until stiff peaks form. Fold into batter.
Pour into an ungreased 10-in. tube pan with a removable bottom. Cut through
batter with a knife to remove air pockets. Bake at 325° for 50-55 minutes or
until cake springs back when lightly touched. Immediately invert pan; cool
completely, about 1 hour. Run a knife around side and center tube of pan.
Remove cake to a serving plate. In a small bowl, combine glaze ingredients.
Pour over cake; garnish with flowers if desired. Yield: 16 servings. Nutrition Facts: 1 slice) equals 295 calories, 13 g fat (2 g saturated fat), 110 mg cholesterol, 290 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein. Poppy Seed Chiffon Cake published in Country Extra May 2009, p51
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Southern Caramel Cake with
Peach Conserve Source:
The Cake Doctor Makes 16 servings Prep:
30 minutes Bake: 32 to 38
minutes Total time: 62 to
68 minutes For the peach conserve: ¼ cup peach preserves 2
heaping tablespoons orange marmalade 2 tablespoons finely chopped pecans For the cake: 1 package yellow cake mix (see Note) 2 heaping tablespoons instant vanilla pudding mix, if desired 3 large eggs 12 tablespoons unsalted butter, softened 1 1/3 cups milk, warmed Quick Caramel Frosting: 12 tablespoons butter ¾ cup dark brown sugar ¾ cup light brown sugar ¼ cup plus 2 tablespoons milk 1 teaspoon pure vanilla extract 3 cups confectioners’ sugar, sifted - 1. For the peach conserve, place the peach preserves, orange marmalade, and pecans
in a small bowl and stir to combine. Set the conserve aside.
- 2. Preheat the oven to 350 degrees. Grease and flour 2 9-inch cake layer pans and set aside.
- 3. For the cake, place the cake mix and pudding mix in a large bowl and stir
to combine. Add the eggs, butter, and milk, and blend on low with an electric mixer until the ingredients are combined, then
increase the mixer speed to medium and beat until smooth and thickened, 1½ to 2 minutes. Turn half of the batter into one
of the layer pans. Fold the conserve into the remaining batter and turn this batter into the other layer pan. Place the pans
in the oven side by side. Bake until the tops are golden, the tops spring back when lightly pressed with a finger, about 32
to 38 minutes. The layer with the conserve added will take several minutes longer to cook than the plain layer.
- 4. Remove the pans to a rack to cool 10 to 15 minutes. Run a
knife around the edge of the pan, shake the pan to loosen the cake, then invert the layers once, then again, onto the rack
to cool right-side up.
- 5. While the cakes
are cooling, assemble the frosting ingredients. When the cakes are cool to the touch, you can begin making the frosting. Place
the butter in a large saucepan over medium-low heat. When the butter has melted, stir in the brown sugars until well combined
and bubbly. Add the milk and reduce the heat to low. Add the vanilla. Remove the pan from the heat and whisk in the confectioners’
sugar until smooth.
- 6. To assemble and frost
the cake, place the layer with the conserve on a cake stand. Spoon a generous layer of caramel frosting over this layer and
spread evenly to the edge of the cake. Immediately place the second layer on top of the first, and with generous spoonfuls,
ladle warm frosting over the top of the cake. It will set as you spread it. Frost the sides of the cake, working quickly as
the frosting sets as it is spread onto the cake. If the frosting gets too hard to spread, place it back over low heat and
add a dribble of milk to thin it slightly. This cake will keep at room temperature for three days.
Note: If
you use a 15- to 16-ounce yellow cake mix, add 5 tablespoons all-purpose flour to the mix. This recipe is perfect for my cake
mix, The Cake Mix Doctor’s Old-Fashioned Yellow cake mix, which is 21.6 ounces. Why add instant pudding mix? It helps
suspend the nuts and preserves in the cake layer.
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Sweet Potato Praline
Coffee Cake Ingredients
4
tablespoons butter
2/3
cup plus 3 tablespoons light brown sugar, divided
2
tablespoons light corn syrup
1/2
cup chopped pecans
2
1/2 cups biscuit baking mix
1
(15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup mashed sweet
potatoes
1/3
cup skim milk
1/4
cup dried cranberries
Preparation
Preheat
oven to 400°F.
In
a 9 x 9 x 2-square non-stick baking pan, melt the butter in the oven. Stir in
2/3 cup brown sugar and corn syrup and spread the mixture evenly in the pan.
Sprinkle with pecans.
In
a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and
milk until the dough forms a ball. Turn dough onto a surface dusted with baking
mix, knead several times and roll or pat into a 12-inch rectangle. Sprinkle
with the remaining 3 tablespoons brown sugar and cranberries. Roll up the dough
jellyroll style from the longer side. Cut crosswise into one-inch pieces and
arrange sitting on top of the pecan mixture in pan. The dough will spread when
baking. Bake for 25 to 30 minutes or until golden brown. Immediately turn
upside down onto serving plate.
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Weight
Watchers Mini Cherry Cheesecake:
Calories 117 | Fat 4.23g | Carbohydrate
15.88g | Fiber 0.3g | Protein 3.6g
Servings: 12
Points Plus: 3 Weight Watcher Recipes
Ingredients from Weight Watchers
3/4 cup(s) graham cracker crumbs
2 Tbsp light butter, melted
2/3 cup(s) low fat cream cheese
6 Tbsp fat-free cream cheese
3 Tbsp fresh lemon juice
2 large egg white(s)
1 1/2 tsp vanilla extract
1/2 cup(s) sugar
3/4 cup(s) light fruit pie filling, cherry
Instructions
Place 12 cupcake liners in a cupcake pan.
Preheat oven to 375°F.
In a small bowl, combine graham cracker
crumbs and butter; mix well. Spoon 1
tablespoon of crumb mixture into bottom of
each liner and press down gently; refrigerate
until ready to use.
In a medium bowl, using an electric mixer,
beat both types of cream cheese until fluffy.
Add lemon juice, egg whites, vanilla extract
and sugar; beat until smooth.
Spoon cream cheese mixture evenly into
muffin liners; bake until set, about 15
minutes. Remove from oven and allow to
cool.
Top each cheesecake with 1 tablespoon
cherry pie filling. Yields 1 cheesecake per
serving.
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