Showing posts with label Desert. Show all posts
Showing posts with label Desert. Show all posts
Upside Down Cinnamon Apple Coffee Cake ~ Easy Recipe Made With Pillsbury Cinnamon Rolls!
This recipe is so easy to make! By the time your oven has preheated you are ready to put the coffee cake into the oven. Nice and gooey with plenty of pecans and apples it’s just as good re heated in the microwave. A GREATSunday morning breakfast, perfect breakfast to serve out of town guests and to serve at your next brunch.
Upside-Down Cinnamon Apple Coffee Cake Recipe
Ingredients
1-1/2 cups apples, chopped and peeled
1 can (12.4 ounce) Pillsbury cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup
Directions
Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm. Serves 8- This recipe from the Pillsbury Spring Brunch Magazine 2010
CHOCOLATE ORANGE FUDGE
Ingredients
2 1/2 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel
Instructions
LINE 8-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk in medium saucepan. Remove from heat. Stir in nuts and orange peel. Pour into prepared pan. Cool slightly.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into diamonds or squares.
Ingredients
2 1/2 cups semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel
Instructions
LINE 8-inch square pan with wax paper, extending paper over edges of pan.
MELT chocolate chips with sweetened condensed milk in medium saucepan. Remove from heat. Stir in nuts and orange peel. Pour into prepared pan. Cool slightly.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into diamonds or squares.
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Slow Cooker Chocolate Pudding Cake!
Chocolate Pudding Cake:
1 box chocolate cake mix, any kind you prefer
1 pkg. instant chocolate pudding mix
4 eggs, beaten
2 cups sour cream
3/4 cups oil
1 1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)
1 (6 oz.) pkg chocolate chips
Mix all of the cake ingredients together in a bowl. Spray the slow cooker really well with nonstick cooking spray. Pour cake mixture in the slow cooker and set on low. Cook for 5-6 hours depending on how fast your slow cooker cooks. The newer ones cook at a littler higher temperatures and mine was done in 5 hours. Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process.
Chocolate Sauce:
2 cups sugar
3/4 cup cocoa powder
4 Tbs. flour
2 cups milk
4 Tbs. butter
1 tsp vanilla
dash of salt
To make the chocolate sauce, mix the dry ingredients together in a bowl. In a pan, mix the milk, butter and vanilla until butter is melted. Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens. Turn to low to keep warm. If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk. Don't heat it back to boiling but just warm it
To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry! Chocolate Pudding Cake!
Chocolate Pudding Cake:
1 box chocolate cake mix, any kind you prefer
1 pkg. instant chocolate pudding mix
4 eggs, beaten
2 cups sour cream
3/4 cups oil
1 1/2 cups water ( I used Sprite, we always substitute the water with Sprite or ginger ale)
1 (6 oz.) pkg chocolate chips
Mix all of the cake ingredients together in a bowl. Spray the slow cooker really well with nonstick cooking spray. Pour cake mixture in the slow cooker and set on low. Cook for 5-6 hours depending on how fast your slow cooker cooks. The newer ones cook at a littler higher temperatures and mine was done in 5 hours. Try not to lift the lid of the slow cooker while cooking as this lets the heat escape and slows down the cooking process.
Chocolate Sauce:
2 cups sugar
3/4 cup cocoa powder
4 Tbs. flour
2 cups milk
4 Tbs. butter
1 tsp vanilla
dash of salt
To make the chocolate sauce, mix the dry ingredients together in a bowl. In a pan, mix the milk, butter and vanilla until butter is melted. Add in the dry ingredients and bring to a boil, whisking constantly until the sauce thickens. Turn to low to keep warm. If the sauce is a little too thick before serving, drop about a tablespoon of butter into it and whisk. Don't heat it back to boiling but just warm it
To assemble, place a piece of the warm cake in a bowl, top with a scoop of vanilla ice cream, top that with the chocolate sauce, whipped cream and a cherry! Chocolate Pudding Cake!
Homemade Strawberry Ice-Cream Printable Recipe
http://myhoneysplace.com/homemade-strawberry-ice-cream-printable-recipe/
Ingredients
3 cups thickened cream
1 tsp vanilla essence
5 egg yolks
2/3 cup granulated sugar
8 oz. chopped ripe strawberries
2 tbs granulated sugar
Instructions
Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place cream in a saucepan. Add vanilla essence. Bring to the boil. Set aside for 5 minutes to cool slightly.
Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
Meanwhile, combine strawberries and 2 tbs granulated sugar in a bowl. Set aside, stirring occasionally, for 4 hours to macerate. Use a stick blender to blend until almost smooth.
Use an electric beater to beat the strawberry puree into the half-frozen ice-cream for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
http://myhoneysplace.com/homemade-strawberry-ice-cream-printable-recipe/
Ingredients
3 cups thickened cream
1 tsp vanilla essence
5 egg yolks
2/3 cup granulated sugar
8 oz. chopped ripe strawberries
2 tbs granulated sugar
Instructions
Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place cream in a saucepan. Add vanilla essence. Bring to the boil. Set aside for 5 minutes to cool slightly.
Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
Meanwhile, combine strawberries and 2 tbs granulated sugar in a bowl. Set aside, stirring occasionally, for 4 hours to macerate. Use a stick blender to blend until almost smooth.
Use an electric beater to beat the strawberry puree into the half-frozen ice-cream for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
OLD FASHIONED SOUTHERN TEA CAKES
2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk
Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.
2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk
Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.
Chocolate Lasagna
You will begin with the crust which consists of crushed Oreos mixed with a little butter. You will want to use regular Oreos versus the Double Stuff variety and you’ll need all 36 cookies that come in a typical package of Oreos (minus the 1 or 2 or 3 that you are obligated to sample before crushing them…).
After pressing the cookie/butter mixture into a 9 x 13 inch baking pan, you’ll get working on the layers! What I love about this recipe is that the layers are actually quite light. Maybe not in calories, but this dessert will NOT sit in your stomach like a brick like some desserts!
The first layer is a white layer which consists of cream cheese that you’ve whipped until fluffy, sugar, a little milk, and some Cool Whip. Not whipped cream, Cool Whip! Once that’s spread over the chocolate-y Oreo crust, you’ll prep the chocolate layer!
At any rate, once the pudding has thickened up a bit, you’ll spread it over the white layer. Yum yum. At this point, let it rest for about five minutes before continuing on to the next step.
The very last layer is simply a little more Cool Whip that you’ll spread over the top. Because this is Chocolate Lasagna, I figured I’d throw in just a bit more chocolate to complete the experience of Chocolate Lasagna, so I sprinkled a bunch of mini chocolate chips on top. It was the perfect addition!
If you’re familiar with the Chocolate Lasagna that Olive Garden serves (served? I hear they no longer sell it), this is nothing like it. Their layers were more cake-like while this Chocolate Lasagna is just light and fluffy layers of pudding, and Cool Whip with a little cream cheese mixed in.
We really loved this Chocolate Lasagna. Each layer complimented the next just perfectly! And, it makes a big 9 x 13 inch pan so that you will have plenty for sharing. Oh, and did I mention that it’s a no-bake treat? I love it when I come across a fantastic treat that requires no oven! Enjoy!
INGREDIENTS
- 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding.
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
- Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
GRAB THE SPOON! FAST! BROWNIE S'MORES IN A JAR! ♥
IT DOESN'T REALLY GET ANY BETTER THAN THIS!!! GRAHAM CRACKER CRUST, BROWNIES IN THE MIDDLE AND TOASTY MARSHMALLOWS ON TOP...ALL BAKED IN A JAR SO YOU CAN HAVE THE WHOLE THING TO YOURSELF!!!
PREPARE CRUST:
MIX
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide between the jars and press down with a handle of a spatula!
Brownie: I used a Pillsbury box mix prepared according to the package. Divide between jars on top of the crust. Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.
Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!
MIX
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide between the jars and press down with a handle of a spatula!
Brownie: I used a Pillsbury box mix prepared according to the package. Divide between jars on top of the crust. Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.
Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!
"Polka-Dot Cake"
http://www.lhj.com/recipes/dessert/cakes/polka-dot-cake/
Ingredients: (For the Cake)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1 1/4 cups buttermilk
2 16-ounce containers chocolate frosting, whipped until fluffy
For the Meringue Kisses:
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites
Gel-paste food coloring
Directions:
1. For the cake: Heat oven to 350 degrees F. Grease two 8-inch round cake pans; line pans with parchment, grease, and flour, tapping out excess flour; set aside. In a bowl combine flour, baking powder, baking soda, and salt; set aside.
2. Beat butter and sugar until light, about 2 minutes. Add vanilla and eggs one at a time, beating after each. Add flour mixture and buttermilk alternately in 3 parts, beginning and ending with flour and scraping down sides of bowl often. Divide batter between pans and bake until a cake tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 15 minutes. Turn out and cool, top side up.
3. For Meringue Kisses: Heat oven to 175 degrees F. Line 2 baking sheets with parchment. Prepare 4 large pastry bags fitted with 1/2-inch plain tips or plain couplers; set aside.
4. In a small, heavy saucepan combine 3/4 cup sugar, corn syrup, and 2 tablespoons water over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals. Boil, without stirring, until syrup registers 230 degrees F. on a candy thermometer, about 4 minutes.
5. While syrup cooks, whip egg whites and remaining 2 tablespoons sugar until soft peaks form. With mixer on low speed, pour sugar syrup into egg whites in a slow steady stream. Increase mixer speed to high and beat until mixture is thick and glossy, about 5 minutes.
6. Working quickly, divide meringue between 4 bowls, then tint pink, orange, yellow, or blue. Stir each one before transferring to prepared pastry bags. Pipe 1-1/4-inch round kisses onto lined baking sheets as close together as possible. Bake until set and cooked through, about 2 1/2 hours. Turn oven off, leaving meringues to dry completely, about 1 hour.
7. Assemble the cake: Trim domed tops from cooled cakes. Fill with a 1/4-inch-thick layer of frosting and frost the entire cake. Decorate sides with meringue kisses.
http://www.lhj.com/recipes/dessert/cakes/polka-dot-cake/
Ingredients: (For the Cake)
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1 1/4 cups buttermilk
2 16-ounce containers chocolate frosting, whipped until fluffy
For the Meringue Kisses:
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites
Gel-paste food coloring
Directions:
1. For the cake: Heat oven to 350 degrees F. Grease two 8-inch round cake pans; line pans with parchment, grease, and flour, tapping out excess flour; set aside. In a bowl combine flour, baking powder, baking soda, and salt; set aside.
2. Beat butter and sugar until light, about 2 minutes. Add vanilla and eggs one at a time, beating after each. Add flour mixture and buttermilk alternately in 3 parts, beginning and ending with flour and scraping down sides of bowl often. Divide batter between pans and bake until a cake tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 15 minutes. Turn out and cool, top side up.
3. For Meringue Kisses: Heat oven to 175 degrees F. Line 2 baking sheets with parchment. Prepare 4 large pastry bags fitted with 1/2-inch plain tips or plain couplers; set aside.
4. In a small, heavy saucepan combine 3/4 cup sugar, corn syrup, and 2 tablespoons water over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals. Boil, without stirring, until syrup registers 230 degrees F. on a candy thermometer, about 4 minutes.
5. While syrup cooks, whip egg whites and remaining 2 tablespoons sugar until soft peaks form. With mixer on low speed, pour sugar syrup into egg whites in a slow steady stream. Increase mixer speed to high and beat until mixture is thick and glossy, about 5 minutes.
6. Working quickly, divide meringue between 4 bowls, then tint pink, orange, yellow, or blue. Stir each one before transferring to prepared pastry bags. Pipe 1-1/4-inch round kisses onto lined baking sheets as close together as possible. Bake until set and cooked through, about 2 1/2 hours. Turn oven off, leaving meringues to dry completely, about 1 hour.
7. Assemble the cake: Trim domed tops from cooled cakes. Fill with a 1/4-inch-thick layer of frosting and frost the entire cake. Decorate sides with meringue kisses.
"Strawberry Shortcake In A Jar"
http://blogs.babble.com/family-kitchen/2011/05/06/strawberry-shortcake-in-a-jar/
Ingredients:
1 boxed Yellow Cake Mix, baked according to package directions
1 can vanilla frosting
1 (8 ounce) whipped topping
1 quart fresh strawberries mixed with 1/4 cup sugar
Directions:
Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars. In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.
Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.
http://blogs.babble.com/family-kitchen/2011/05/06/strawberry-shortcake-in-a-jar/
Ingredients:
1 boxed Yellow Cake Mix, baked according to package directions
1 can vanilla frosting
1 (8 ounce) whipped topping
1 quart fresh strawberries mixed with 1/4 cup sugar
Directions:
Crumble the yellow cake mix into large chunks. Press a small amount of the crumbled cake mix into the bottom of four small canning jars. In a small bowl, mix together the frosting and whipped topping. Spoon a small amount on top of the cake layer. Spoon a few strawberries on top of the frosting layer, add another layer of cake, frosting, and strawberries.
Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.
"Grammy's White Sheet Cake"
http://eatcakefordinner.blogspot.com/2012/04/grannys-white-sheet-cake.html
Ingredients:
1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream
Frosting:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.
Directions:
Preheat oven to 375 degrees. Melt butter and water in a large saucepan over medium-low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs and vanilla. Stir in the sour cream and mix until blended. Pour the batter into a well greased 11''x17'' sheet pan. Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from oven and allow to cool slightly while you make the frosting. Put the butter and milk into a medium saucepan. Heat until butter is melted and bring to a simmer. Remove from heat and stir in the powdered sugar, vanilla and a dash of salt. Whisk until completely smooth. Add nuts (if desired) and spread over cake.
From The Blogger:
Jenn's Notes: I love this cake. I tried it with non-fat plain yogurt instead of the sour cream and it was not as rich as it is with the sour cream, but it was just as moist. By the time I added my frosting, my cake was completely cool.
Adapted from: Frieda Loves Bread
http://eatcakefordinner.blogspot.com/2012/04/grannys-white-sheet-cake.html
Ingredients:
1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream
Frosting:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.
Directions:
Preheat oven to 375 degrees. Melt butter and water in a large saucepan over medium-low heat until butter is melted. Remove from heat and stir in the sugar, flour, salt and baking soda. Stir with a wire whisk until smooth. Add eggs and vanilla. Stir in the sour cream and mix until blended. Pour the batter into a well greased 11''x17'' sheet pan. Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from oven and allow to cool slightly while you make the frosting. Put the butter and milk into a medium saucepan. Heat until butter is melted and bring to a simmer. Remove from heat and stir in the powdered sugar, vanilla and a dash of salt. Whisk until completely smooth. Add nuts (if desired) and spread over cake.
From The Blogger:
Jenn's Notes: I love this cake. I tried it with non-fat plain yogurt instead of the sour cream and it was not as rich as it is with the sour cream, but it was just as moist. By the time I added my frosting, my cake was completely cool.
Adapted from: Frieda Loves Bread
"Vanilla Buttermilk Cake With Instant Fudge Frosting"
http://sweetapolita.com/2011/05/vanilla-buttermilk-cake-with-instant-fudge-frosting/
Ingredients:
For the Cake:
4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups (297 ml) buttermilk, room temperature
2 teaspoons (10 ml) pure vanilla extract
3 cups (360 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon plus 1/2 teaspoon (17 g) baking powder
1/2 teaspoon (4 g) salt
1 cup (2 sticks)(227 g) unsalted butter, at room temperature
For the Frosting:
6 oz. (180 g) quality unsweetened chocolate, melted and cooled
4-1/2 cups (563 g) confectioners' sugar (no need to sift)
1-1/2 cups (3 sticks)(340 g) unsalted butter, at room temperature
6 tablespoons (90 ml) half-and-half
1 tablespoon (15 ml) pure vanilla extract
Instructions:
For the Cake:
1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
2. Put the eggs and yolks in a medium mixing mixing bowl, add 1/4 cup of the buttermilk and the vanilla. Whisk to blend well.
3. Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
http://sweetapolita.com/2011/05/vanilla-buttermilk-cake-with-instant-fudge-frosting/
Ingredients:
For the Cake:
4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups (297 ml) buttermilk, room temperature
2 teaspoons (10 ml) pure vanilla extract
3 cups (360 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon plus 1/2 teaspoon (17 g) baking powder
1/2 teaspoon (4 g) salt
1 cup (2 sticks)(227 g) unsalted butter, at room temperature
For the Frosting:
6 oz. (180 g) quality unsweetened chocolate, melted and cooled
4-1/2 cups (563 g) confectioners' sugar (no need to sift)
1-1/2 cups (3 sticks)(340 g) unsalted butter, at room temperature
6 tablespoons (90 ml) half-and-half
1 tablespoon (15 ml) pure vanilla extract
Instructions:
For the Cake:
1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
2. Put the eggs and yolks in a medium mixing mixing bowl, add 1/4 cup of the buttermilk and the vanilla. Whisk to blend well.
3. Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
4. Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated.
5. Divide batter evenly among the 3 prepared pan (use a kitchen scale to ensure 3 even layers). Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
For the Frosting:
6. Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.
Assembly of the Vanilla Buttermilk Cake with Instant Fudge Frosting:
7. Place one layer, face-up on a cake stand or plate. Spread 3/4 cup of the frosting over the layer right to the edge using a small offset palette knife. Repeat with the next layer.
8. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset palette knife or spatula, smooth out the frosting all over. Place the remaining 3/4 cup frosting in a pastry bag fitted with a medium star tube and pipe a shell border around the top and bottom edges of the cake.
5. Divide batter evenly among the 3 prepared pan (use a kitchen scale to ensure 3 even layers). Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
For the Frosting:
6. Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.
Assembly of the Vanilla Buttermilk Cake with Instant Fudge Frosting:
7. Place one layer, face-up on a cake stand or plate. Spread 3/4 cup of the frosting over the layer right to the edge using a small offset palette knife. Repeat with the next layer.
8. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset palette knife or spatula, smooth out the frosting all over. Place the remaining 3/4 cup frosting in a pastry bag fitted with a medium star tube and pipe a shell border around the top and bottom edges of the cake.
"Caramel Banana Cream Pie"
http://www.nlrockrecipes.com/2012/06/caramel-banana-cream-pie.html
Lightly grease a 9 or 10 inch glass pie pan
and preheat oven to 325 degrees F.
Mix together:
1 1/3 cups graham crumbs
1/3 cup melted butter
3 tbsp sugar
Press evenly into the bottom and sides of the greased pie plate, then bake for 10 minutes at 325 degrees F before cooling completely.
Vanilla Custard:
Scald in the microwave or on the stove top:
3 cups whole milk
Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine
1/3 cup plus 1 tbsp flour
2/3 cup sugar
pinch of salt
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
3 slightly beaten extra large egg yolks
whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
http://www.nlrockrecipes.com/2012/06/caramel-banana-cream-pie.html
Lightly grease a 9 or 10 inch glass pie pan
and preheat oven to 325 degrees F.
Mix together:
1 1/3 cups graham crumbs
1/3 cup melted butter
3 tbsp sugar
Press evenly into the bottom and sides of the greased pie plate, then bake for 10 minutes at 325 degrees F before cooling completely.
Vanilla Custard:
Scald in the microwave or on the stove top:
3 cups whole milk
Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine
1/3 cup plus 1 tbsp flour
2/3 cup sugar
pinch of salt
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
3 slightly beaten extra large egg yolks
whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in:
4 tbsp butter
3 tsp vanilla extract
Cool almost to room temperature before pouring 1/3 of the custard into the baked pie shell. Add a layer of sliced ripe bananas, followed by another third of the vanilla custard, another layer of sliced bananas and the last of the vanilla custard. Pour about 1 cup of caramel sauce over the top and chill for about 3 hours or overnight in the fridge. Garnish with Vanilla Whipped Cream.
Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
Combine and beat to soft peaks and spread or pipe on top of the cooled pie. Garnish with sliced bananas and a drizzle of caramel sauce.
Caramel Sauce:
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar.
4 tbsp butter
3 tsp vanilla extract
Cool almost to room temperature before pouring 1/3 of the custard into the baked pie shell. Add a layer of sliced ripe bananas, followed by another third of the vanilla custard, another layer of sliced bananas and the last of the vanilla custard. Pour about 1 cup of caramel sauce over the top and chill for about 3 hours or overnight in the fridge. Garnish with Vanilla Whipped Cream.
Vanilla Whipped Cream:
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar
Combine and beat to soft peaks and spread or pipe on top of the cooled pie. Garnish with sliced bananas and a drizzle of caramel sauce.
Caramel Sauce:
2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3-4 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar.
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"Chocolate Strawberry Cake"
http://www.bettycrocker.com/recipes/chocolate-strawberry-cake-with-fluffy-frosting/14b8ee5c-4fe7-41c5-95c6-ec9e323845da
Ingredients: Cake
1 box Betty Crocker® SuperMoist® milk chocolate cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
Frosting and Decorations:
1 container Betty Crocker® Whipped fluffy white frosting
3/4 cup frozen (thawed) reduced-fat whipped topping
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
2. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. In medium bowl, add frosting; fold in whipped topping.
4. On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
http://www.bettycrocker.com/recipes/chocolate-strawberry-cake-with-fluffy-frosting/14b8ee5c-4fe7-41c5-95c6-ec9e323845da
Ingredients: Cake
1 box Betty Crocker® SuperMoist® milk chocolate cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 container (6 oz) Yoplait® Greek Fat Free strawberry yogurt
Frosting and Decorations:
1 container Betty Crocker® Whipped fluffy white frosting
3/4 cup frozen (thawed) reduced-fat whipped topping
10 fresh strawberries
2 tablespoons miniature semisweet chocolate chips
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
2. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. In medium bowl, add frosting; fold in whipped topping.
4. On serving plate, place 1 cake, rounded side down. Spread with 1/3 cup frosting almost to edge. Cut about 5 strawberries into 1/4-inch slices; arrange on frosted cake. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Garnish with about 5 halved strawberries in center of cake. Sprinkle chocolate chips around outside edge of top of cake. Store loosely covered in refrigerator.
Expert Tips:
You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to a month if packaged in freezer bags.
You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.
You can bake the cake layers a day in advance and wrap them well in plastic wrap. The cake layers can also be frozen for up to a month if packaged in freezer bags.
You can make this cake in a 13x9-inch pan following directions on the box. Frost, and top the cake with sliced strawberries. The mini chips can be sprinkled over the top or just around the outside edge of the cake.
"Hersey Bar Bundt Cake"
http://tastyplanner.com/recipes/hershey-bar-cake
Ingredients:
6 (1.55-ounce) milk-chocolate bars (such as Hershey's)
3 cups of chocolate syrup (such as Hershey's)
1 cup butter
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 cup buttermilk
2 tsp. vanilla extract
4 large dove chocolate bars
Instructions:
1. Preheat oven to 300. Grease and flour a tube pan or two Bundt pans; set aside.
2. In the top of a double boiler over hot (but not boiling)water, combine candy bars (6) and syrup (1 1/2c) Stir until melted and set aside.
3. In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate, beating well.
4. In another bowl, sift together flour and baking soda.
5. Add dry ingredients alternately with buttermilk to sugar mixture, beating well after each addition. Add vanilla.
http://tastyplanner.com/recipes/hershey-bar-cake
Ingredients:
6 (1.55-ounce) milk-chocolate bars (such as Hershey's)
3 cups of chocolate syrup (such as Hershey's)
1 cup butter
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1 cup buttermilk
2 tsp. vanilla extract
4 large dove chocolate bars
Instructions:
1. Preheat oven to 300. Grease and flour a tube pan or two Bundt pans; set aside.
2. In the top of a double boiler over hot (but not boiling)water, combine candy bars (6) and syrup (1 1/2c) Stir until melted and set aside.
3. In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate, beating well.
4. In another bowl, sift together flour and baking soda.
5. Add dry ingredients alternately with buttermilk to sugar mixture, beating well after each addition. Add vanilla.
6. Pour batter into prepared pan(s).
7. Bake for 1 1/2 hours. Cool in pan for 10 minutes. Invert onto wire rack. Serve warm with whipped cream or ice cream.
From the blogger: I take the four dove bars and another 1 1/2 c syrup and repeat step 2. After the cake is COMPLETELY cooled, I take this warm mixture and top over cake.
7. Bake for 1 1/2 hours. Cool in pan for 10 minutes. Invert onto wire rack. Serve warm with whipped cream or ice cream.
From the blogger: I take the four dove bars and another 1 1/2 c syrup and repeat step 2. After the cake is COMPLETELY cooled, I take this warm mixture and top over cake.
"Mississippi Mud Brownies"
http://bevcooks.com/2012/08/mississippi-mud-brownies/
Ingredients:
For the brownies:
2 sticks butter
2 cups sugar
4 eggs
4 Tbs. cocoa
1/2 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped almonds, plus more for garnish
1 cup marshmallows
For the sauce:
3/4 cup powdered sugar
1/2 stick butter, room temp
3 Tbs. cocoa
1 tsp vanilla
1/4 cup evaporated milk
Directions:
Preheat oven to 350.
In a standing mixer, cream the butter and sugar together. Add one egg to the mixture at a time, beating after each one.
In a bowl, mix together the flour, salt and cocoa. Stir into butter mixture and combine well.
Add the vanilla and chopped almonds to the mixture. Stir to combine.
Lightly grease and flour a 9 x 13 baking dish. Pour brownie mixture into pan and bake 40-45 minutes, or until a toothpick comes out clean. Bring out of the oven, sprinkle the marshmallows over the top, and stick back in the oven for 5 minutes. You don’t want the mallows to brown, just starting to soften.
http://bevcooks.com/2012/08/mississippi-mud-brownies/
Ingredients:
For the brownies:
2 sticks butter
2 cups sugar
4 eggs
4 Tbs. cocoa
1/2 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped almonds, plus more for garnish
1 cup marshmallows
For the sauce:
3/4 cup powdered sugar
1/2 stick butter, room temp
3 Tbs. cocoa
1 tsp vanilla
1/4 cup evaporated milk
Directions:
Preheat oven to 350.
In a standing mixer, cream the butter and sugar together. Add one egg to the mixture at a time, beating after each one.
In a bowl, mix together the flour, salt and cocoa. Stir into butter mixture and combine well.
Add the vanilla and chopped almonds to the mixture. Stir to combine.
Lightly grease and flour a 9 x 13 baking dish. Pour brownie mixture into pan and bake 40-45 minutes, or until a toothpick comes out clean. Bring out of the oven, sprinkle the marshmallows over the top, and stick back in the oven for 5 minutes. You don’t want the mallows to brown, just starting to soften.
While it’s baking, whisk together the powdered sugar, butter, cocoa and vanilla in a bowl. Add the evaporated milk to create a wonderful chocolate sauce. If you need to add more, go for it.
Drizzle the chocolate sauce over the brownies, let cool at room temperature for at least an hour (THE PAIN, I KNOW), slice and inhale!
Oh! Garnish with more chopped almonds if so desired. Which you should probably so desire.
From the blogger: This recipe comes from my late Memaw’s handwritten index cards. It’s not the healthiest, so don’t freak. But the taste will basically rock your whole entire life and world and beyond.
Drizzle the chocolate sauce over the brownies, let cool at room temperature for at least an hour (THE PAIN, I KNOW), slice and inhale!
Oh! Garnish with more chopped almonds if so desired. Which you should probably so desire.
From the blogger: This recipe comes from my late Memaw’s handwritten index cards. It’s not the healthiest, so don’t freak. But the taste will basically rock your whole entire life and world and beyond.
"Lemon Loaf Cake"
http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html
Ingredients: (Makes 12-15 servings)
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack. *
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
http://www.treats-sf.com/2012/04/twd-lemon-loaf-cake.html
Ingredients: (Makes 12-15 servings)
4 large eggs, at room temperature
1 1/3 cups sugar
Pinch of salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 cup heavy cream, at room temperature
5 1/2 tablespoons unsalted butter, melted and cooled to room temperature
Position a rack in the center of the oven and preheat the oven to 350F. Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.
Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on the rack. *
You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
(From Baking With Julia, Contributing Editor: Norman Love)
************************************************
Candied Meyer Lemon (from marthastewart.com)
1/2 cup sugar
1/2 cup water
1 meyer lemon (do not peel), washed well and sliced 1/4-inch thick
Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off. Save the leftover syrup. [This is what I used to brush the tops of the baked cakes, before topping with the glaze.]
Meyer Lemon Glaze (from marthastewart.com)
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
To assemble the cake:
With a wooden skewer poke holes all over the top of the cool, baked cake. Using a small pastry brush, brush some of the leftover lemon syrup (from the candied lemons) on the top of the cake, but don't over soak it! Let dry for about an hour. Pour the lemon glaze on top and let harden. Place a few slices of the candied meyer lemon on top of the glaze as decoration.
(From Baking With Julia, Contributing Editor: Norman Love)
************************************************
Candied Meyer Lemon (from marthastewart.com)
1/2 cup sugar
1/2 cup water
1 meyer lemon (do not peel), washed well and sliced 1/4-inch thick
Bring sugar and water to a boil in a large saucepan, and heat until sugar dissolves. Add lemons, and cover surface with parchment. Reduce heat to medium-low, and simmer gently until rinds are translucent, about 30 minutes. Let lemons cool in syrup.
Using a slotted spoon, transfer lemons to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off. Save the leftover syrup. [This is what I used to brush the tops of the baked cakes, before topping with the glaze.]
Meyer Lemon Glaze (from marthastewart.com)
2 3/4 cups confectioners' sugar, plus more if needed
1/4 cup fresh Meyer lemon juice
In a medium bowl, whisk all glaze ingredients to combine. If necessary, add additional confectioners' sugar to desired consistency.
To assemble the cake:
With a wooden skewer poke holes all over the top of the cool, baked cake. Using a small pastry brush, brush some of the leftover lemon syrup (from the candied lemons) on the top of the cake, but don't over soak it! Let dry for about an hour. Pour the lemon glaze on top and let harden. Place a few slices of the candied meyer lemon on top of the glaze as decoration.
