Tuesday, December 6, 2011

"Granny Kat's Pumkin Roll"

This is another wonderful recipe from AllReipes.  Posted by Angela, it makes a single delicious roll - that will disappear quickly!!  I will post the original recipe along with my changes.


For the cake - 
3/4 C AP Flour
1 C White Sugar
1 teas Baking Soda
2 teas Pumpkin Pie Spice
     I used my own spice blend - 
     1 teas Cinnamon
     1/2 teas each Nutmeg, Ginger
     Scant 1/4 Clove
1 C Pumpkin Puree
3 Room Temp Eggs
1 teas Lemon Juice
2 Tbls  Icing Sugar - I used about 3/4 C and was glad I did.

For the filling
1 (8 once) pkg Room Temp cream Cheese
1/4 C Room Temp Butter
1 teas Vanilla extract
1 C Icing Sugar

Directions - 
1 - Preheat oven to 375 degrees. The recipe called to grease and flour a 9x13 jelly roll pan - I sprayed my pan with Pam and then lined it wax paper and sprayed the paper - it was super easy to remove the cake my way.

2 - In a large bowl, mix together flour, sugar, baking soda and spices.  Stir in the pumpkin puree, eggs, one a time and lemon juice. Pour / spread the batter into the prepared pan evenly.

3 - Bake for about 15 mins - mine only took about 12 minutes so watch it carefully.

4 - Lay a damp (not wet) linen tea towel on the counter, sprinkle with icing sugar, and turn the cake onto the towel, remove the wax paper.  Carefully roll the towel up (lengthwise) with the cake in it. 

 Place the cake-in-towel on a cooling rack and let cool for about 20 mins.

5 - Make the icing/filling; In a medium bowl, blend the cream cheese, butter, vanilla and sugar until smooth.

6 - When the cake has cooled for 20 mins, unroll it and spread the icing/filling onto it. 

 Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.  Let the cake sit in the refrigerator for a few hours for the icing/filling to set up or overnight.  This can be frozen for up to 2 weeks in aluminum foil.

Cut the cake into slices and serve.  Although not as pretty as I would have liked - it was pretty tasty!!

Friday, November 18, 2011

Buttered Rum Pound Cake

The delicious recipe comes from the 1983 Annual Book of Recipes from Southern Living.  It is from the month of September and was submitted to the magazine by Mary Burk of Leesburg Alabama.  I have turned to this cookbook many times and have never been disappointed in anything I have ever made.  Enjoy!!

1 Cup Butter, room temp
2 1/2 Cups White Sugar
6 Eggs, room temperature and separated
3 Cups AP Flour
3/4 Teas Baking Soda (I used a full Teas.)
1 (8oz) Sour Cream
1 Teas Vanilla Extract
1 Teas Lemon Extract
1/2 Cup White Sugar
Buttered Rum Glaze

Preheat oven to 325 Degrees - Grease and flour a 10 inch Tube pan

Cream butter, gradually beat in the 2 1/2 cups of sugar.  
Add egg yolks one at a time beating after each addition.

Combine flour and baking powder by sifting.

Add to creamed mixture alternately with the sour cream, beginning and ending with flour mixture.  
Stir in the extracts.

In an another bowl beat egg white until foamy.  gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating until very stiff peaks form.

  Fold this into the batter.

Pour batter into prepared pan.  Bake for about 1 1/2 hours or until a wooden pick inserted in center comes out clean.  Cool in pan for about 15 minutes,

remove from pan and place on serving plate.  While warm, prick the cake surface all over with a wooden pick or a fork (I used a a long skewer) - pour warm glaze over cake (recipe below).

Let cake stand several hours or overnight before serving.

Buttered Rum Glaze

1/4 Cup Butter, plus 2 Tbs
3 Tbs Dark Rum (I like dark Rum)
3/4 Cup White Sugar
3 Tbs Water
1/2 Cup Walnuts

Combine first 4 ingredients into a small saucepan: bring to boil.  Boil this for about 3 minutes, stirring constantly.  Remove from heat, and site in walnuts.

Tuesday, November 8, 2011

An Old Fashoned Holiday Gingerbread

I took a few recipes and my own research to come up with this Gingerbread.  It has a great deep spicy flvour that I hope you will enjoy as much as I had putting it together.


1/4 C White Sugar
1/4 C Dk Brown Sugar
1/2 C Soften Butter
 2 Room Temp Eggs

1 1/4 C Full Flavour Molasses
1/2 C Milk
1/2 C Applesauce
1/3 to 1/2 Crystallized Ginger Chips
2 1/2 C AP Flour
1 1/2 Teas Baking Soda
1 Teas Ground Nutmeg
1 1/2 Teas Ground Cinnamon
2 Teas Ground Ginger
1 Teas Ground Clove
1/2 Teas Salt

3/4 C HOT Water


- Preheat oven 330 degrees.  Grease and flour a 9 x 13 pan
- In a large mixing bowl cream sugars and butter until light and fluffy.  Beat in eggs, one at a time.  Then add molasses, milk, applesauce and - 

 - crystallized ginger chips.  
- In a separate bowl sift flour and other dry ingredients.  Add by the spoon full to the wet mixture until well incorporated.  Stir in the HOT water by hand until well blended.  Pour into prepared pan.
- Bake for about 30 - 40 minutes, checking at 30 minutes with a toothpick to see if done (mine wasn't and took about 7 more minutes)  When toothpick comes out clean - your gingerbread is done - remove from oven - and let cool completely if you are going to frost.  You can serve it warm as is or with a lemon curd, cream or whatever you want.

Lemon Frosting

8 0z Room Temp - Cream Cheese
1/4 c soft Butter
Zest of 1 lemon
2 TLBS Lemon Juice
1 C Icing Sugar (or enough o make it as stiff as you wish)

Blend the cream cheese and butter together, add zest and juice.  The add by spoon fulls the icing sugar to the consistency you wish.  Spread over cooled cake. - Enjoy!!

Monday, October 10, 2011

Taco Won Tons

These are super simple - I found the recipe on line a while back and did not make a note where it came from - so I can't give credit where credit is due.  The recipe makes enough to fill about 65 won tons - they freeze great.

The Ingredients....
1 Lb Ground Beef
1 Package Taco seasoning
12 oz Can Refried Beans
Egg Roll or Won Ton Wrappers
Shredded Cheddar Cheese
Sour Cream

Brown the ground beef, drain off the extra grease.  Add the Taco seasoning, add the beans and cook stirring all the time until well heated.  Remove from Heat.  To assemble take a wrapper place a spoonful of meat mixture in the center.  Top with some cheese.

(sorry about the blurry snap)
Brush some water along the edges of the wrapper (I used my finger) and fold the wrapper.  Make a many or as few as you would like.  freeze the extra meat mixture.
  Take the filled Won Ton and fry them until golden brown - serve with  sour cream, salsa and guacamole.

Tuesday, September 27, 2011

Spice Cake

This super quick and easy cake comes from the "Mennonite Girls can Cook" Blog.  What a wonderful place for some great recipes!!  You can click HERE to go there and check them out.  As with many of the recipes I find online I tweaked this one a bit and will include my tweaks.  Enjoy!!

Ingredients - 
1 Pkg Yellow Cake Mix
1 Pkg 4 Serving size Jello Instant Vanilla Pudding (3.4oz)
1 C Plain Applesauce (or Pear Sauce)
1/2 C Water
1/4 C Oil
1/2 Teas Cinnamon
1/2 Teas Nutmeg (about 10 or so Grates of the nut)

I also added:
1/2 Teas Ground Ginger
1/2 Teas Ground Clove
1/8 teas Salt

Combine all the ingredients in a mixing bowl and blend - then beat at medium for at least 4 minutes - this is a sticky batter that needs to be scraped down often I found -   Pour into a well greased and floured 10 inch tube or fluted Bundt pan.  (either can be used)  Bake at 350 degrees for 50-55 minutes or until toothpick test comes out clean.  DO NOT UNDERBAKE.  Cool in pan for 15 minutes then remove to a rack to cool completely.  When cake is cooled dust with icing sugar - I made a quick cream cheese glaze that went very well with the spices in the cake.  It's good by itself or served with ice cream.

Thursday, September 15, 2011

Sticky Orange Marmalade Cake

From "The English Kitchen" Blog - I love this site and read it often.  Marie has some great recipes and they always work!!  Every Post is a delight - you should check it out!!  Click HERE to go there.

The recipe - with my little changes...  Makes one 9 inch single layer cake.

Ingredients - 

3/4 C Butter - soft
3/4 C White Sugar
1 1/2 C AP Flour
3 Large Eggs - room temp
1/2 tsp Baking Powder
1/8 tsp Salt
3 Heaping TBS chunky Seville Marmalade
2 TBS Milk/cream (I used 1/2 & 1/2)
A couple of good scrapes of a Nutmeg

To Finish - 

4 TBS Chunky Seville Orange Marmalade
1 C Icing Sugar
2 to 4 TBS Warm Water

Preheat the oven to 350 degrees.  Butter a 9 inch round cake pan and line with buttered parchment paper.  Set Aside.

Cream the soft butter until nice and creamy and pale yellow.  Beat the white sugar in slowly - and continue to beat until nice and fluffy.

Beat the eggs in one at a time - beating well after each addition.  Add 1 TBS of the flour with the last egg.  Sift the remaining flour, salt, Baking powder and nutmeg into the bowl and fold into the mixture.  When thoroughly combined, stir in the marmalade and milk/cream.

Spoon the batter into the prepared pan and spread out evenly.  Bake for 50 to 55 minutes, or until golden brown and firm to the touch.  Take the done cake out of the oven and run a knife around the edge of the pan to loosen and then carefully turn the cake out onto a wire rack.  Flip right side up.  Gently warm the remaining marmalade to finish and brush it all over the top of the warm cake.  Allow the cake to cool completely before proceeding.

Sift the icing sugar into a bowl.  Add enough of the warm water to get to the consistency you would like and it is smooth - pour over the cooled cake and let run down the sides.  Leave this to set before cutting into wedges to serve.

Store in an airtight container fro up to 5 days.

This cake has a great Orange flavour that is not too overpowering and went great with a cup of coffee!!  Thanks so much Maire!!!!

Wednesday, August 31, 2011

Harvest Pumpkin -Spice Bars

This is a super recipe that Lisa sent me - I have seen it with slight variations in a few other places.  I am not sure where it originated but it works and is super tasty!!!  I made some slight variations as I went along and will share them with you.

For the Bars

4 Eggs (room temperature)
2 C White Sugar
1 C Vegetable Oil
1 Can (15 oz) Solid pack Pumpkin (not Pumpkin pie mix)
2 C AP Flour - Gold Medal is suggested
2 teas Baking Powder
2 Teas Ground Cinnamon
1 Teas Baking Soda
1/2 Teas Salt
1/2 Teas Ground Ginger
1/4 Teas Ground Clove (I kicked this up to a heaping 1/2 teas, I like Clove)
I also added 1/2 Teas Nutmeg
1 C Raisins, if desired (I didn't have raisins so I used 1/2 C Dried Cranberries and 1/2 C Craisins)

Cream Cheese Frosting 
(I doubled this recipe to cover the cake)

1 Package (3oz) Cream Cheese , soften
1/3 C Butter or Margarine, soften
1 Teas Vanilla
2 C Icing Sugar
1/2 C Chopped Walnuts, if desired

1 - Pre-Heat oven to 350 degrees.  Lightly grease bottom and sides of  15 x 10 x 1 inch pan with shortening.  Now, I do not have a pan this size.  I have a 13 x 9 x 2, so I used this pan and made a cake.  In a large bowl, beat eggs, sugar, oil and pumpkin until smooth.  Sift the dry ingredients (flour, baking powder, baking soda spices and salt)  Stir dry ingredients into the liquid mix.   Then stir in the fruit.  Pour well combined batter into prepared pan.

2 - If using the 15 x 10 x 1 pan bake fo4 25 to 30 minutes, if you use a 13 x 9 2 pan bake for about 35 to 37 minutes, test cake at about 30 minutes to see if it is done.  Cool completely in pan on cooling rack, about 2 hours.

3 - In a medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth.  Gradually beat in icing sugar, 1 cup at a time, on low speed until smooth an spreadable.  Spread frosting over cooled bars.  Sprinkle with walnuts.  For bars cut into 7 rows by 7 rows.  Store in refrigerator.

Wednesday, August 17, 2011

Betty's Favorite Coffe Cake

This really delicious coffee cake comes from "Mennonite Girls Can Cook" - Blog.  A wonderful spot for some terrific recipes.  I am running short of time this morning so if you click HERE you will go directly to the recipe.

I only made two changes - one on purpose and one not so on purpose....  I added the frosting as I always think cake deserves some....  and the other one was by mistake.  Instead of splitting the cinnamon filling into two portions I poured all of it into the middle - I would not recommend doing this, not that it will not taste terrific, but that it makes the slices sort of break into two pieces - and it sort of sinks as it bakes.  Other than that this is a great, simple recipe.

Tuesday, August 9, 2011

Pat's Rum Cake

This is a Holiday cake - or really anytime - I just associate it with the holidays.  It was passed to my Mom by a friend of hers at least 25+ years ago.  It is an easy cake and quite tasty - I hope you enjoy it - 

For the Cake
1 C chopped pecans
1 (18 1/2 oz) Yellow cake mix
1 (3 3/4 oz) Vanilla instant pudding mix
1/2 C Dark Rum
1/2 C Water
1/2 C Vegetable Oil
4 Eggs (room Temp)
1 recipe Hot Glaze

Preheat oven to 325 - grease and flour a 10 inch tube pan - (I usually grease and sugar the pan, then sprinkle a little flour over the sugar)  Sprinkle the nuts all over the bottom.  

Mix the cake mix, pudding mix, rum, water, oil and eggs in a mixer for at least 4 minutes.  Pour this batter over the nuts and bake for 50 to 60 minutes - checking to see if it is done at about 50 minutes with a toothpick.
When cake is done take out of oven and set aside.  Make Hot Glaze - 

Hot Glaze Ingredients - 
1 C Sugar
1/2 C Butter
1/4 C Dark Rum
1/4 C Water

Combine all the ingredients and bring to boil.  Boil for at least 3 minutes - stirring the whole time.  

I usually cook this a few extra minutes as I like this glaze the be a bit thicker.  Pour Hot Glaze over Hot cake - Let Cake cool in the pan at least 30 minutes before trying to remove.  Run a knife around the edges before removing.  Slice and enjoy.

Friday, August 5, 2011

Lemon and Blueberry Yogurt Cake

This Tasty cake came from "Big Mamas Home Kitchen" - via "The Country Cook" 
- check out the Blogs they are super!!

Cake Ingredients:
1 1/2 AP Flour
2 Tsp Baking Powder
Dash Salt
1 1/4 C Vanilla Yogurt
1 C Sugar
3 Eggs (room temp)
1/3 C Canola Oil
2 Tsp Grated lemon Zest
1 Tsp Vanilla Extract
1 C Fresh Blueberries + 2 Tsp Flour

Preheat the oven to 350 degree.  grease and Flour a bread loaf pan (I used two 2lb foil loaf pans and split the batter between them)  In a bowl, sift together the flour, baking powder and salt  In a separate large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest and vanilla extract.  Add the dry ingredients into wet ingredients and whisk until batter is smooth.  Sprinkle the 2 Tsp of flour over berries and toss to coat -this helps keep them from sinking to the bottom of the pan during cooking.  Carefully fold the blueberries into the batter.  Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick tester comes out clean.

Lemon Simple Sugar:
1/3 C freshly squeezed Lemon Juice
1/3 C Sugar

In a small pan over medium heat, stir together the juice and sugar.  Cook until sugar dissolves completely.  Turn off heat and set this aside.  Make this syrup while the cakes bakes.

When cake is done, remove it to a wire rack and run a knife along the edges of the pan to loosen.  Allow to cool in pan for about 10 minutes.  Carefully transfer cake from pan to wire baking rack on top of a sheet pan.  Pour the lemon simple sugar syrup over the cake and allow it to soak in.  let cake cool.

Vanilla Glaze - 
3/4 C Icing Sugar
1/2 Tsp Vanilla extract
milk, as needed

In a small bowl stir together the icing sugar, vanilla extract, and enough milk to make a thin pourable glaze.  Pour or drizzle over cooled cake and let run down the sides.  Transfer to a serving platter, slice and enjoy.

Tuesday, July 19, 2011

Honey Bun Cake

I loved the name and love how easy and really tasty this cake is!!  Another winner found over at "The Country Cook" a great Blog of really super recipes click HERE to visit.

Honey Bun Cake 

1 Box (18.25 oz box) Yellow cake mix
1 C Sour Cream
4 Eggs, room temp
3/4 C Vegetable Oil
1 C Brown Sugar
2 Teas Cinnamon
2 C Icing Sugar
4 to 6 Tbls Milk
1 Teas Vanilla Extract

Preheat oven to 350 degrees
In a medium bowl, combine cake mix, sour cream, eggs and oil and mix until well-incorporated. 
It is okay if it is lumpy.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half the batter into a well greased 13x9 pan, spreading the batter out to the sides in a thin layer.  Add all of the brown sugar/cinnamon mixture to the top, covering the entire layer of batter (it looks like a lot, but it will pay off).  Pour the rest of the batter on top, and spread until cake is even.  Take a knife (I used a metal skewer) and make swirl patterns through and around the cake in a figure 8 pattern -
Place cake into the oven and bake for about 40-45 minutes, or until an inserted toothpick comes out clean.
While cake is baking, make the glaze.  In a bowl, mix icing sugar, milk and vanilla until glaze is of desired consistency.  I started off with 2 Tbls of milk and added 2 more and got it to the point I wanted it - but if you want thinner glaze add more of the milk.  When the cake comes out of the oven pour the glaze over the warm cake.  You may have to pick up the cake and tilt it to spread the glaze evenly.  Let cake sit for a few minutes so the glaze can set and serve warm or at room temp.  It is very good warm and slices can be reheated for a few seconds in the microwave.

Wednesday, July 13, 2011

Chocolate Chip Coffee Cake

This tasty breakfast cake I found on the "The Country Cook" Blog - a really wonderful place with all sorts of great recipes!!  This particular one she adapted from a recipe from Hungryjack.com.  I think what intrigued me about it was the use of pancake mix - I never thought about using pancake mix for anything but pancakes - but this cake proves me wrong and works a treat!!  I made some slight variations and here's my version...

2 1/2 C Pancake Mix (I used Trader Joe's Pancake and Baking mix)
1/3 C Sugar
1/2 C Mini semi-sweet Chocolate Chips
1/2 C Sour Cream
1/2 Teas Vanilla Extract
2 Large Eggs
2 Tbls Vanilla Coffee Creamer

1/4 C Sugar
1/2 Teas Ground Cinnamon
1/2 Teas Ground Nutmeg
1/4 C Walnuts or Pecans (I used about 3/4 C Pecans) chopped

1/2 C Icing Sugar
1Tbls Milk

Preheat Oven to 375 degrees
Heavily Grease an 8 inch square pan or dish (I also gave it a spray with Pam)
Combine pancake mix, sugar and chips in a medium bowl.  In another bowl mix together sour cream, vanilla, eggs and creamer.  Add the liquid to the dry and mix together until well combined.  Batter will be very thick.  Using an ice-cream scoop, scoop out batter and place in 3 x 3 rows in prepared pan.

Mix together topping ingredients and sprinkle over the batter.

Bake about 25 or so minutes - or until golden brown or until a toothpick inserted comes out clean.  When done let cool in pan for a few minutes - then take out and place on serving dish.

Whisk together icing sugar and milk in a small bowl. Drizzle over the warm cake.  Serve warm.  This cake is delicious when warm and right tasty the next morning, but drys out quickly when exposed to air for any length of time.

Friday, July 8, 2011

Holiday Morning Coffe Cake

I found this on a Blog and she had gotten it from Peggy Weavers "Peggy's Baking Corner."  It is a great cake that I am sure one could change up with different spices and nuts.

Ingredients - 
1 Peanut Filling (recipe to follow)
1 C Butter
2 C White Sugar
2 C AP Flour
1 teas Salt (only use if using unsalted butter)
3 Extra Large Eggs (room temp)
2 teas Vanilla Extract
8 ounce Sour Cream


Preheat the oven to 325 degrees.  Heavily butter a Bundt pan.

Prepare Peanut Filling - In a small bowl mix together all ingredients. - set aside
1C dry roasted peanuts
2 teas Ground Cinnamon
1/2 teas Ground Cardamon
3 Tbls Firmly packed Brown Sugar

For the cake - cream butter and sugar together until light and fluffy.  Sift the flour and the salt.  Add the flour alternately with eggs.  Mix batter thoroughly at a slow speed, then add vanilla and sour cream.  NOTE:  batter should have the texture of well stirred sour cream.  if the texture is too thick, add approximately 1 to 2 tablespoons of water to get this texture (I had to add a single tablespoon of water)
Sprinkle 1/3 of the peanut filling into the prepared bundt pan.  Spoon 1/2 the batter over the peanut filling.  Smooth it out a little but with a rubber spatula.  Add the remaining peanut filling, the cover with the rest of the batter, gently smoothing the top with the spatula.

Place your filled bundt pan on a cookie sheet and place in the preheated oven.  Bake for between 65 and 73 minutes.  the cake is done when the side shrink back slightly from the sides of the pan, and when the top springs back when lightly pressed with fingertips.  or, when a cake taster or toothpick inserted in the center of the cake comes out clean.  (My cake took about 70 minutes to bake)

Remove the pan from the oven and immediately turn out the cake onto your serving plate.  NOTE: if you let the cake set in the pan, the peanut topping can adhere itself to the pan and you won't be able to remove your cake in one piece.  (Even with heavily buttering my pan and turning it out right out of the oven a tiny place did stick so this is a critical point - turn out the cake when hot!)

It does not call for a glaze but I added a simple icing sugar, butter and cream one.

Makes 12 to 16 servings

Wednesday, June 22, 2011

Blackberry Coffee Cake

This is a super easy recipe I found on line.  It is from "The Deen Brother's Cookbook: Y'all Come Eat" by Jamie and Bobby Deen.  I changed it up only a little.  The basic recipe I think would work withe other berries.

Ingredients -

1/3 C AP Flour
1/4 C White Sugar
2 Tbls Packed Brown Sugar
1/2 Teas Ground Cinnamon
1/4 C (1/2 stick) Cold unsalted Butter
I also added some nutmeg - a few scrapes

1 C AP Flour
1 Teas Baking Powder
1/2 Teas ground Ginger
1/4 Teas Salt
1/4 C (1/2 stick) Cold unsalted butter
1/2 White Sugar
1 Large Egg - room temp
1 Teas Vanilla
1/3 C Milk (I used cream as that's what I had on hand)
1 1/2 C Fresh or frozen Blackberries

1 - Preheat Oven to 350 and butter an 8 inch square pan; set aside
2 - For the topping, in a large bowl stir together all the ingredients.  Using a pastry cutter, cut in the butter until mixture resembles course crumbs -then keep in refrigerator until ready to use.
3 - For the cake -in a medium bowl sift together the dry ingredients - set aside.  In a large mixing bowl cream butter, then add the sugar and beat until light and fluffy.  Beat in the egg and vanilla.  Alternately beat in the flour mixture and the milk -until just combined.
4 - Spread the batter evenly int he prepared pan.  Scatter the berries over the batter, then sprinkle with the streusel topping.  Bake for 45 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.  Transfer to a wire rack to cool slight;y before serving.

Makes 8 - 10 servings

Tuesday, May 24, 2011

Pecan Streusel Coffee Cake

This was a simple and quite good cake - from the book "Coffee Cakes" by Lou Seibert Pappas - a wonderful little book just filled with all sorts of sweet and savory cakes that are super easy to make.  I am not too sure about posting the recipe, but I wanted to share it  - so here it is.....

Ingredients - 

Streusel Topping
4 Tbls Cold unsalted butter, cut into buts
1/3 C AP Flour
1/2 C Firmly packed Brown Sugar
1 Teas Ground Cinnamon (I was out so used a combo of ground clove, and nutmeg)
1 C Pecan Pieces


4 Tbls unsalted butter room temp
1/2 C Firmly packed brown sugar
1/2 C White Sugar
2 Large eggs, room temp
1 Teas Vanilla Extract
2C AP Flour
1Teas Baking Soda
1 teas Baking Powder
1/4 Teas Salt
1 C Buttermilk or plain yogurt (I only had one of the 6 oz plain yogurt cups so made up the difference with sour cream, it worked fine)

 - Preheat oven to 350 degrees.  Butter a 9 inch spring form pan and line the bottom with a piece of parchment paper

 - To make the streusel topping: In a food processor, combine the butter, flour, brown sugar and spice.  Process the butter in until mixture forms coarse crumbs.  Stir in the nuts and set aside.

 - In a large bowl, cream the butter and sugars until light and fluffy (it stayed pretty grainy I thought, but whatever)  Add eggs one at a time, then vanilla, beat until smooth.  In another  bowl sift the flour, soda, powder and slat together.  Add to creamed mixture alternately  with buttermilk or yogurt in 2 increments.  Beat until smooth.  Spread evenly in the prepared pan and then sprinkle evenly with the topping.

 - Bake for 30 to 35 mins, or until the cake is golden brown and tests out clean.  Let cool in pan for about 10 mins, then remove the sides and let cool completely. Cut cake into wedges to serve.  Makes on 9 inch cake; serves about 10

Thursday, May 12, 2011

Pineapple Upside Down Cake - 1st Place Winner

I found this on line at the PA Farm Show site - 
The cake was a first place winner - 2011 - by Sally Reinoehl - brava!!!

Preheat oven to 350 degrees - Generously grease a 13 x 9 pan

Syrup - 
1 C Butter
1 C Brown Sugar (I used Dark)
2 Tlbs Light Corn Syrup

Place all these ingredients in a small saucepan.  Heat till sugar is melted.

3 Eggs (room temp)
2 C Sugar
1 C Vegetable oil
1 C Sour Cream
2 tsp Vanilla
2 1/2 Flour
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Baking Powder

In a large bowl beat eggs and sugar until thick and lemon coloured.  Beat in oil, sour cream and vanilla.  In another Bowl sift together dry ingredients.  Add the sifted mix to the egg mixture; mix well.

Pour syrup into the prepared pan.  Place 12 slices of pineapple over syrup (I used two cans that had 8 slices, 12 would have been better - I also placed cherries in the the holes of the pineapple) Pour batter over the pineapple slices.  Bake for about 50 minutes - until done.  Testing with a toothpick.  I found that the cake browned quickly and the last 12 or so minutes I turned the temp down a bit, but that was probably my oven.  Remove from oven and let rest for about 5 minutes.  Flip onto plate and let cool completely.  I let it sit for a little longer than 5 mins and the topping stuck a little - so 5 mins max for sitting before turning onto a plate!! If you didn't add the cherries before baking Sally recommends decorating the cake at this point.

This came together very fast and was very tasty.

Thursday, April 14, 2011

Red Velvet Sheet Cake and Frosting

The Cake recipe cake from a wonderful Blog called "The Pioneer Woman" - you can click HERE for the recipe.  Take a look at her blog it is lots of fun with lots of good information!!  The frosting came from AllRecipes, and was submitted by Tom.  It is light with the taste of cream cheese that goes so well with so many cakes and cupcakes -  and here it is:

Whipped Cream Cheese Frosting

1 (8 oz) package of cream cheese (room temp)
1 C White Sugar
1/8 Teas Salt
1 teas Vanilla Extract
1 1/2 C Heavy Whipping Cream

1 - Cool bowl and beater in the freezer for at least a half hour before you make this - it will help.  Beat whipping cream in cold bowl until very stiff peaks form; set aside.
2 - In a large bowl combine cream cheese, sugar, salt and vanilla.  Beat until very smooth, then fold into the whipped cream. Spread over baked cake.

Keep iced cake in the refrigerator.

Wednesday, April 6, 2011

Jewish Coffee Cake

This recipe came from AllRecipes.com and was posted by Angie.  
What makes it Jewish is beyond me.  It comes together very quickly and tastes super.

1/2 C Butter
1 C White Sugar
2 Eggs - room temp
2 C AP Flour
1 Teas Baking Soda
1 Teas Baking Powder
1 C Sour Cream
1 Teas Vanilla Extract
1 C Chopped Walnuts
1/2 C Icing Sugar - I used Brown Sugar
2 Teas Cinnamon
1 Teas Nutmeg - I added this
2 Tbls Butter, melted

1 - Preheat oven to 350 degrees.  Grease and flour a 9x9 inch pan (I used an 8x8 and it worked OK).  Combine flour, soda, and baking powder, sift and set aside.
2 - In a medium bowl, cream together the white sugar, butter and eggs until smooth.  (This will be on the soupy side).  Add the flour mixture a little at a time and beat until smooth (this will be on the thick side).  Finally, stir into the batter the sour cream and vanilla.  In a separate bowl combine the nuts, brown sugar, cinnamon and nutmeg.
3 - Spread half the batter into the prepared pan.  Sprinkle a layer of half the brown sugar mixture, then spread the remaining batter on top.  Then top with the rest of the brown sugar mixture.  Spread the melted butter over the top (I sort of sprinkled the butter as spreading was not going to work).
4 - Bake for about an hour or so in the preheated oven.  Since I had a smaller pan than what was called for I actually had the oven at about 325 and baked it for about an hour an 15 mins, with checking at about an hour and then every 5 mins until it got done.
5- When done remove form oven and cool in the pan.

Apricot Nectar Cake

This super easy "cake mix" cake is tasty and goes over really well.

1 Yellow cake mix (I used a lemon cake mix)
1/3 C white sugar
1/2 C Vegetable oil
1 C Apricot Nectar
4 Eggs - room temp
1 C Icing Sugar
2 Tlbs Lemon Juice

1 - Grease and flour a 10 inch tube pan.  Preheat oven to 325 degrees.
2 - Combine cake mix with sugar, oil and nectar.  Beat for at least 2 mins.  Add eggs, one at a time and beat  for 30 seconds after each addition.  Pour batter into prepared pan.
3 - Bake for 50 to 60 mins  - test with a toothpick to tell if done.  Cool in pan for 10 mins before turning out onto a plate.
4 -In a small bowl, mix lemon juice with icing sugar until reaching desired consistency.  I make mine very thick so I use more sugar.  Drizzle glaze over top and sides of warm cake.

Friday, February 18, 2011

Aunt Anne's Coffee Cake

This simple but tastey cake comes together quickly.  I found it on Allrecipes it was originally submitted by Mary - so hats off to Mary.  I changed it up a bit so here's what I made.....


2 C AP Flour
3/4 C White Sugar
2 Teas Baking Powder
1/2 Teas Salt
1/2 C Butter room temp
1 Egg room temp
3/4 C Milk, or as needed
1 1/2 Teas Vanilla
Streusel Topping

2/3 C Brown Sugar
1.3 C White Sugar
1/3 C Butter Room Temp
Cinnamon & Nutmeg to your taste
1/4 C AP Flour
1/2 C Chopped Pecans (or any nuts or no nuts)

Directions - 

1 - Preheat oven to 350.  Grease and flour a 9x13x2 pan.  Make streusel topping - combine all the ingredients, but the nuts, in a medium bowl cutting in the butter until mixture resembles coarse crumbs and is well combined.  Mix the nuts into crumb mixture.

2 - In a large bowl, combine the first four ingredients.  Cut the butter into this mixture until it resembles course crumbs.  Crack the egg into a cup measure then add milk to make 1 Cup.  Stir in Vanilla.  Pour into crumb mixture and mix until just moistened.  ( I actually added the ingredients into the bowl of my stand mixer adding as directed and it did just fine).  This is a thick batter so you will have to spread it into the pan evenly.

3 - Put into oven and bake about 12 mins - at this point open he door and sprinkle the streusel over the top, bake for another 15 to 20 mins checking towards the end of time with a toothpick in the center to come out clean.  Allow to cool before cutting.

Tuesday, February 8, 2011

Fruit-Filled Sour Cream Coffee Cake

I found this recipe on a commercial site, but as usual I changed it up a bit   :)     It is very easy and comes together quickly....


1 Pkg (2 layer size) white cake mix
1 teas Ground Cinnamon
A few scrapes of a Nutmeg
1 C Sour Cream
3 Room Temp Eggs
1/4 C Water
1 (21 oz) Can Cherry Pie Filling
1/2 C Sliced Almonds (or chopped pecans)
1 C Icing Sugar
1 1/2 to 2 Tlbs Milk

Directions -

1 - Preheat Oven to 350 degrees.  Heavily butter and flour a 13x9x2 inch pan.  Beat first 6 ingredients in a mixer until well blended.  Pour into prepared pan; evenly distribute the pie filling over the top.

2 - Bake for 35 to 40 mins or until toothpick inserted in center comes out clean.  Depending on your oven I would start to check at about 30 mins.  Cool in pan for at least 10 mins.  Turn out onto a tray to finish cooling completely.  When cake is cooled completely turn right side up. 

3 - Mix together icing sugar and milk to a drizzling or spreading consistency (whatever you wish) and drizzle over the cake.  While glaze is still damp sprinkle the almonds all over top and press light so that they adhere to cake.  Cut and serve.

and here's a snap.....

Thursday, January 27, 2011

Cranberry-Orange Swirl Coffe Cake

This is another recipe I got off of All Recipes - Originally posted by Laura Owen, I took her basic recipe and changed it up a bit - so a big Thank You to Laura!!

1/2 C Butter (room temp)
1 C White Sugar
Zest of 1 Orange
3 Eggs (room temp)
1 teas Vanilla Extract
2 C AP Flour
1 teas Baking Powder
1 teas Baking Soda
1/2 teas salt
1 C Sour Cream
1 16oz Can Whole Berry Cranberry Sauce (or you could use home made sauce)
 Juice of 1/2 Orange
Icing Sugar

1 - Preheat Oven to 350 degrees F (175 degrees C)  Grease and flour one 9 or 10 inch tube pan.  I used a 10 inch pan as that is what I have.

2- In a large mixing bowl, cream together the butter and sugar until light and fluffy.

  Beat in eggs one at a time then add the Vanilla and the orange zest - mix completely.  In another bowl sift together flour, soda, powder and salt. 

Stir the flour mixture into the creamed mixture alternately with the sour cream.

3 - Pour 1/2 of the batter into prepared tube pan.  Spoon the cranberry sauce over the batter...

At this point swirl the sauce into the batter and then pour the rest of the batter to cover the cranberry swirl center.

4 - Bake for about 55 minutes in the preheated oven, until golden brown.  I also checked with a toothpick for doneness and 55 mins was about right.

5- When the cake is completely cooled and popped out of the cake pan you can make a glaze from the orange juice and icing sugar.  I made it pretty thick but you can judge that for yourself.

The cake looks pretty cut ...
and on a platter.....
I have looked for a way to use up the extra cranberry sauce at Thanksgiving and I think this is a winner recipe.

Wednesday, January 12, 2011

Lemon Squares

There are lots of variations of these out there - What I did was I took a few recipes from on line and some of the comment and suggestions to create these tangy bars.


1 C Butter, soft
1/2 C White Sugar
2 C AP Flour
5 Eggs, room temp
1 1/3 C White Sugar
1/3 C AP Flour
1 C Fresh Lemon Juice
Pinch of salt
Zest of 1 Lemon
1C Icing Sugar
Enough Lemon Juice to make Glaze

Directions -

1- Preheat oven to 350. Line a 9x13x2 pan with parchment paper - spray with Pam.

2 - In a medium bowl blend soft butter, 2 c Flour and 1/2 c sugar - this will make a soft dough, press into the lined pan and cook in oven until golden and firm - this will take about 20 mins, keep an eye on it towards the end of the time.

3 - In another bowl mix together the eggs, 1 1/3 c sugar, 1/3 c flour, 1 c lemon juice, salt and zest and salt. Pour over the baked crust. Bake for an additional 20 or so mins until it looks done. I let it cook until the edges started to turn a bit brown.

4 - The bars will get firm as it cools. After the bars are cooled lift the whole piece out of the pan and cut into squares. Mix together the icing sugar and lemon juice to a consistency you are happy with and drizzle over the bars.