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.