Search Results for '("C'

[S_Wirth]

PINEAPPLE UPSIDE-DOWN CAKE #3 -- from D. Hines Mix

Submitted by: jej
Last Updated: 11/19/2005

Please, read through this recipe... and notice a couple of adjustments you might like to try. This one has WONDERFUL, mouth-watering results, and if you're a purist, you don't HAVE to announce that it's baked from a MIX!! ; )

Pineapple Upside-Down Cake -- from Duncan Hines Pineapple Cake Mix

Preheat oven to 350?F.

1 pkg Duncan Hines Moist Deluxe Pineapple cake mix.**
1 stick (1/2 c.) butter (or margarine)
1 cup firmly packed brown sugar
1 20 oz. can pineapple slices, drained. (Having no slices, I've used a 20-oz. can of pineapple chunks, slicing each once horizontally.)
red maraschino cherries, drained and halved

1. Melt butter in ungreased 13x9x2" pan (or two 8" OR 9"pans).

2. Sprinkle brown sugar evenly in pan(s). Arrange pineapple on brown sugar.

3. Place cherries, cut side up, in centers of slices.)

4. TO PREPARE CAKE MIX:

Use the juice of the drained pineapple PLUS enough water to make up the 1-1/3 c. of liquid (water) called for in the recipe.

Also, OUT of cooking oil at one time, I melted 1/3 c. butter (watched it so it did not get hot), added it to the beaten eggs, and continued preparing the mix.

5. Pour the batter evenly over the fruit in the pan(s).

6. Bake 43-48 minutes (for large loaf) at 350F. Use 'toothpick test' (coming out clean) to test cake.

7. Cool 5 minutes in pan, then invert onto serving platter(s). I use a jelly-roll pan lined with foil and waxed paper, lacking a serving dish for the 9x13 cake pan.

** You may use the D. Hines Moist Yellow Mix as an alternative to the pineapple mix, if you prefer. But try the above at least once.

[S_Wirth]

CAKE -- PINEAPPLE UPSIDE-DOWN CAKE #2 -- Bisquick / Velvet Crumb Version

Submitted by: jej
Last Updated: 11/19/2005

Another delicious and QUICK recipe for Pineapple Upside-down Cake uses the Velvet Crumb recipe and (dare I say it???) Bisquick. Ummmmm! I found this wonderful cake in Betty Crocker's Good and Easy Cookbook. Every bit as good as the Dinette Cake version (also posted), if you can stand Bisquick in your cupboard!! 🙂

Velvet Crumb Upside-Down Cake

"So tender and rich--served warm from the oven, it makes an impromptu party of a casual call."

2 tablespoons butter (or margarine)
1/4 cup brown sugar (packed)
fresh or well-drained canned fruit (suggestions below)
Velvet Crumb Cake batter

Heat oven to 350F. (mod.). Melt butter over low heat in bottom of 8x8x2" or 9x1-1/2" round layer pan. Sprinkle with brown sugar. Arrange fruit over sugar mixture. Make Velvet Crumb Cake batter. Pour over fruit in pan. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Invert at once on serving plate. Allow pan to remain over cake for a few minutes so sugar mixture will run down over the cake. Serve warm, plain or with whipped cream.

For Pineapple Upside-Down Cake:

Drain well 1 can (8-1/2 oz.) pineapple slices. Arrange attractively in pan with cherries and nuts, if desired.

For Apricot Upside-Down Cake:

Arrange rows of fresh or well-drained canned or stewed apricots over sugar mixture. A blanched almond looks attractive placed in center of each apricot.

VELVET CRUMB CAKE

1-1/3 cups Bisquick
3/4 cup sugar
3 tablespoon soft butter or shortening
1 egg
1/3 cup milk
1/3 cup MORE milk
1 teaspoon vanilla

Heat oven to 350F. (mod). Grease and flour an 8x8x2" square or and 8- or 9x1-1/2" round pan. Mix Bisquick and sugar. Add butter,l egg, and milk. Beat 1 minute at medium speed or vigorously by hand.Gradually stir in additional milk and vanilla. Beat 1/2 minute more. Pour into pan. Bake about 30 minutes, until top springs back when lightly touched. Use for Pineapple Upside-down Cake or may be served with Broiled Topping (below) or with other desired topping.

***NOTE***

Betty Crocker's small "Bisquick Cookbook" (published a few years after the "Good and Easy") revises the Velvet Crumb recipe as follows:

3/4 cup milk

Add 1/4 cup milk the first time, and then remaining milk and vanilla.

Then it is baked for 35 to 40 minutes...

BROILED TOPPING:

3 tablespoons soft butter
1/3 cup brown sugar
2 tablespoons cream
1/2 cup coconut
1/4 cup chopped nuts

Mix and spread on baked cake while cake is still warm. Place about 3: under broiler until nicely browned, about 3 minutes.

Be sure to use the proper size pan as directed in each Velvet Crumb recipe or variation; batter will overflow if pan is too small.

[S_Wirth]

Orange Fluff Cake (like a chiffon)

Submitted by: jej
Last Updated: 3/2/2006

I first made this simple cake when I had very few options for ingredients... we were living in Valladolid, Spain for a little over a year. To make baking even more difficult, the city gas that fed our oven was very fickle, and I'd never know if it would maintain a constant heat long enough to bake anything. (I learned the hard way NEVER to try baking at night!) But this wondrous little cake came out perfectly every time, and was so delicious.

6 eggs separated
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup orange juice
1 tablespoon lemon juice
1-1/2 cups flour
1 teaspoon baking powder

1. Add salt to egg whites and beat stiff. Then add 3/4 cup sugar slowly.

2. Beat egg yolks well, add 3/4 cup sugar gradually, also juices, sifted flour and baking powder.

3. Fold in egg whites.

4. Bake in angel food pan. Bake at 325?F. for 1 hour.

[NOTE: This is equally good plain, glazed or frosted with your favorite frosting. I would suggest making the Miracle Frosting (posted), substituting orange juice for the water. If a simple but elegant glaze is preferred, mix confectioners' sugar (use cane only) with a bit of orange juice to make it of the right consistency. Happy eating! 😉 ]

[S_Wirth]

Orange Cake

Submitted by: jej
Last Updated: 3/11/2005

This delicious cake remains moist as long as a single crumb remains. It is very versatile, using scratch or mix, in layers or large loaf. A sugar syrup is used on the layers, with choices for liquors used. Though frosting recipe is given, frost to your own taste. Pistachio nuts are optional for sides of cake. If you are serving this cake to teetotalers, they will simply love the cake (if you can keep the secret of the syrup ingredients!). Bon appetit.

1 yellow or orange chiffon cake (mix or otherwise). Betty Crocker yellow is very satisfactory. (Orange chiffon recipe will be posted 4/7.)

Syrup:
1/2 c. sugar
1/4 c. rum -- I prefer all Cointreau or Triple Sec, or 3 T. orange liquor to 1 T. rum

Approximately 1 to 1-1/4 c. orange marmalade

Orange Frosting (choice of suggestions below)
1/2 c. Pistachio nuts

1. Prepare cake, either mix or from scratch. Orange chiffon cake recipe will be posted 4/7. Bake chiffon cake in 10-inch tube pan. Can slice into 2 or 3 layers; turn cut side of lower layer up. Yellow cake may be baked in 2 or 3 layers. I usually prefer 2 layers.

2. Combine sugar and 1/2 c. water in small saucepan. Heat, stirring constantly, to boiling; simmer 2 minutes. Cool slightly, stir in choice of liquors. Spoon 1/2 or 1/3 (depending on number of layers) over lower cake layer. Spread 1/3 to 1/2 cup Orange Marmalade over layer. Place remaining layers onto cake, and repeat with syrup and marmalade, until all layers are in place.

3. Cover cake with plastic wrap and allow to stand overnight, or several hours, so entire cake can become uniformly moist with syrup and orange marmalade.

4. Prepare Orange Frosting. Spread over sides and top of cake, making deep swirls with spatula on the surface. If not coating sides with pistachio nuts, use tip of spatula or back of spoon to make decorative points or swirls in frosting on sides of cake.

5. Heat remaining 1/4 c. orange marmalade until softened in a small saucepan. Using spoon, glaze swirls of frosting with clear marmalade. Place strands of peel decoratively in swirls. Coat sides of cake with pistachio nuts as desired. Cut in Wedges to serve.

Orange Frosting: Make in double boiler.

2 unbeaten egg whites
1-1/4 c. sugar
1 T. light corn syrup
1/4 c. thawed frozen orange juice concentrate

Combine all ingredients in top of double boiler; place over simmering water.

Cook, beating constantly with electric beater on high speed for approximately 10 minutes, until frosting stands in high peaks. Remove from heat.

Makes enough to frost o 10-inch cake. One-half of recipe is sufficient to frost surface of 9x12 cake. When making a 9x12-inch cake with its own cover, I prefer to use the Miracle Frosting recipe, substituting orange juice for the water. (Recipe is posted separately.)

[S_Wirth]

Golden Cake Layers -- from Rosie's Baking Book

Submitted by: jej
Last Updated: 3/11/2005

Rosie says: "Remember the beautiful slice of cake on the box of Betty crocker cake mix? I used to look at it and think that I could never make anything quite so perfect, but this cake not only looks good, it tastes a whole lot better. Although all-purpose flour can, in most cases, be substituted for cake flour (1 cup all-purpose equals 1 cup plus 2 tablespoons cake), I highly recommend using cake flour in this recipe -- it greatly contributes to the delicacy of texture."

2-1/4 cups plus 3 tablespoons sifted cake flour (measure after sifting)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
1-1/4 cups plus 1 tablespoon sugar
2 teaspoons vanilla extract
4 large yolks, at room temperature
1 large whole egg, at room temperature
3/4 cup sour cream, at room temperature

1. Preheat the oven to 350ýF. Lightly grease two 8-inch round layer pans with vegetable oil or butter, or line them with parchment circles or inserts. (I'd line layer pans regardless, to insure the cake comes out of the pan perfectly.)

2. Resift the flour with the baking soda, baking powder, and salt into a small bowl.

3. Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

4. Add the yolks one at a time, blending for 5 seconds on medium-low speed after each addition. Scrape the bowl each time. Then add the whole egg and mix until blended, 10 seconds.

5. Add one-third of the dry ingredients to the butter mixture by stirring them in lightly with the rubber spatula so that the liquid is absorbed. Then turn the mixer on low to blend partially, about 5 seconds. Scrape the bowl.

6. Add half of the sour cream and blend in with several broad strokes of the spatula. Then fold in one-third more dry ingredients by hand, followed by the remaining sour cream, then the rest of the dry ingredients. Turn the mixer to low and blend until the batter is velvety in texture, 10 seconds.

7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

8. Bake until the layers are golden in color and spring back to the touch, and a tester inserted in the center comes out dry, 35 minutes.

9. Cool the layers in the pans on a rack before frosting.

Makes 12 to 16 servings when frosted.

[S_Wirth]

Craters of the Moon Cake ... Great for Kids!!

Submitted by: jej
Last Updated: 9/6/2008

This "one-pan" cake, called "Craters of the Moon Cake," is a good choice for younger family members who enjoy helping out in the kitchen. Indentations are made in the dry ingredients to form "craters," and wet ingredients are added to the "craters." When vinegar is added to a crater, the surface of the cake starts to foam and bubble like a volcano. Kids love it.

Also, it is eggless and can be dairy-free as well (with the following substitutions): For the butter and milk, use Fleischmann's Unsalted Margarine and water. The cake will not diminish in flavor or texture!

This recipe is from 'The Joy of Chocolate,' by Judith Olney. It is one of my favorites. When we had a chocolate unit for our 7th graders (still teaching then...), we made it in class!! And with equal parts granulated and brown sugar, it is has a unique flavor and is so scrumptious!! --jej

Craters of the Moon Cake

NOTE: This delicious cake is VERY similar to the Amazon cake. I've doubled this one, left the marshmallows off or out, and put it into a 9x13 cake pan. Or it can be put (if doubled) into two 9" layer pans, as you wish. Can mix it in a bowl if you are doing these variations.

1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon salt
4 tablespoons cocoa powder
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon white vinegar
1 cup milk
2/3 cup miniature marshmallows

1. Preheat oven to 350 degrees.

2. In 9- or 10-inch round cake pan, put flour, sugars, salt and cocoa. After stirring together very well, you will have the light brown moon sand.

3. With a spoon, make a big crater in center so the bottom of pan shows through. Make a medium-sized crater on one side of the large crater, and a little crater on the other side.

4. Spoon baking soda into the medium-sized crater. Pour melted butter into the large crater. Pour vanilla into the smallest crater. Pour the vinegar over the baking soda in medium crater and watch how it becomes a bubbling, foaming volcano.

5. When the volcano stops foaming, pour the milk over the moon sand and carefully mix everything together until it looks like smooth mud.

6. Scatter marshmallow "rocks" over the surface.

7. Bake in preheated oven 35 minutes or until done.

8. Let cake cool in pan. Cut portions of moon and serve directly from baking dish. Makes 6 to 8 servings... or serves however many kids are present, if several.

[S_Wirth]

Carrot Cake from "The Silver Palate" --it's the best!

Submitted by: jej
Last Updated: 11/19/2008

Two recipes are posted below for the same cake; they simply fit different-sized pans. Either version will make one of the BEST CARROT CAKES you will ever chance to eat! One recipe comes from "The Silver Palate Cook Book," by Julee Rosso and Sheila Lukins, and the other from "The New Basics Cookbook," by the same authors (as indicated in the recipe titles, below).

The basic recipe for this cake was developed by Berta, mother of Sheila Lukins. The "Silver Palate CookBook" says that, "In the beginning, Sheila's mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen." "The New Basics Cookbook" adds, "Carrot cakes abound, but there's still none better than the one created by Sheila's mother. It has just the right texture and taste--and not too sweet. Try it unfrosted for breakfast."

My family loves this carrot cake -- and years ago, when I lost my original recipe (which was clipped from a magazine), I bought these cookbooks containing the recipes. Berta's recipes are so super easy: if you choose, you may use the two jars of junior baby food carrots instead of beginning with raw carrots. Once you've tried either version, you will always keep two jars on hand.

The "Basics" recipe (2 cups of flour) is for a 9x13-inch cake pan. Its Cream-Cheese Frosting recipe is sufficient to frost the top (and sides, if removed from its pan, as suggested). This recipe can be baked in layers, also. "The Silver Palate Cookbook" offers a larger version (3 cups of flour) for two 9-inch springform pans--which make a tall two-layer cake. The accompanying Cream-Cheese Frosting recipe for this larger recipe is sufficient to totally frost that gloriously high cake. Each of the cake recipes requires 1-1/3 cups of pureed carrots, which is exactly equal to two junior jars of carrots.*

*RE THE JARS OF BABY FOOD: The junior food bottles were 6 oz. ea. So two of them were 12 oz. It is very disappointing that they have been discontinued. When I shop, I usually find some variety now. I can usually find a 4 oz. size, whereupon I get three of them. Sometimes they will vary in sizes, and to be honest, I will get an 'approximate' amount, if necessary. Depends on how much time I have, occasionally. But I usually keep three 4-oz. bottles in my pantry now.

NOTE: If you don't care for cream-cheese frosting, you might try my "Miracle Frosting" (posted in my recipes) on the loaf-pan version. An especially nice finish is to sprinkle a few chopped walnuts over the top. Then place the cake pan cover over the frosting to ensure the best keeping qualities. It doesn't require refrigeration.

I. CARROT CAKE from 'The Silver Palate Cookbook': Makes 2 9-inch springform layers.

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1-1/2 cups corn oil -- (I use only canola oil--and it is fine)
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots -OR- 2 jars of junior baby food*
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)
confectioner's sugar for dusting top -- (I omit this)

1. Preheat oven to 350 degrees F. Grease two 9-inch springform pans. (I usually use my 9x12-in. cake pan, or sometimes 2 or 3 regular layer pans.)

2. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.

3. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 50 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.

4. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar.

Makes 10 to 12 portions.

CREAM CHEESE FROSTING for Springform Carrot Cake layers:

8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature.
3 cups confectioners' sugar
1 teaspoon vanilla extract
juice of 1/2 lemon (optional)

1. Cream together cream cheese and butter in a mixing bowl.

2. Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.

3. Stir in vanilla, and lemon juice if you use it.

4. This is frosting for a 2-layer cake.

----------------------------------------------------------------
II. BERTA'S CARROT CAKE -- from 'The New Basics Cookbook' - for 9x13-inch cake pan. Although the above recipe calls for salt, none is mentioned in this recipe. (When I see 2 teaspoons of baking soda, I can see where none is really needed, too.)

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 cup corn oil (I always use canola oil)
3 eggs, lightly beaten
2 teaspoons vanilla extract
1-1/3 cups pureed carrots (2 junior jars carrots)*
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream-Cheese Frosting (recipe follows)
confectioners' sugar, for dusting

1. Preheat the oven to 350 degrees F. Line a 13x9-inch cake papn with waxed paper, and grease the paper.

2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple.

3. Pour the batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.

4. Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour. (I often leave the cake in the pan, particularly if it is going somewhere.)

5. Frost the top and sides of the cooled cake with the cream cheese frosting, and then dust the top with confectioners' sugar.

12 portions

CREAM CHEESE FROSTING for 9x13-inch cake

4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Juice of 1/4 lemon

1. Cream the cream cheese and butter together in a mixing bowl.

2. Slowly sift in the confectioners' sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.

[S_Wirth]

Amazon Chocolate Cake ...Eggless, & No Dairy

Submitted by: jej
Last Updated: 7/8/2010

One of my very best recipes!!

Great news! I just found the McCall magazine from whence this fabulous recipe came, so I can finally give proper credit to Margaret Fox, pastry chef at Cafe Beaujolais in Mendocino, California.

McCall's editor (October 1996) wrote, "From their kitchen to yours: America's top women pastry chefs let you in on six of their sweetest secrets."

Chef Fox added, "This may be the ultimate chocolate cake. It's incredibly easy to make but tastes much more complex than it really is."

Nothing but raves and requests for this recipe. I've been ever-grateful to Chef Fox.

I now make two of my own "changes": 1) Use half white, half brown sugar for a wonderfully unique and subtle flavor, and 2) I use a blend of cocoa made by SACO which is part regular and part Dutched cocoa, and to that I add a good tablespoonful of KAF's Black Cocoa.

3 c. unsifted all-purpose flour
2 c. gran. sugar
2/3 c unsw. cocoa powder
2 t. soda
1 t. salt
2 c. cold water
1/2 c. + 2 T. vege. oil
2 T. white vinegar
(or strained lemon j.)
1 T. vanilla extract

Preheat oven to 350?F. Grease 2 rd. 9-in. pans. Line bottoms
with waxed paper, grease and flour (with cocoa). [For everyday I prefer a 9x13-inch cake pan.]

In large bowl, combine flour, sugar, cocoa, soda, and salt; I whisk this together with my wire whisk, or sometimes with my favorite slotted spoon, making sure it is well-mixed. In another bowl, combine water, oil, vinegar and vanilla. Grad. add liquids to dry ingred, whisking until smooth. Pour into pans, rapping bottom of filled pans on counter to rid of air. Bake 30 minutes, until toothpick clean and edges pulled away. Cool in pans on racks 30 minutes, then invert on racks, remove paper, and let cool completely. 16 servings

Per serving: 435 cal, 22 g fat, 31 mg cholesterol, 184 mg sodium

MOCHA BUTTERCREAM FROSTING

2 oz. bitter chocolate, chopped
2 T. strong black coffee
1 T. instant coffee (pdr or gran.)
1 c. unsalted butter, softened
2 c. confectioner?s sugar
chocolate curls (opt.)

In small saucepan over low heat, melt choc., coffee powder, and the coffee, stirring until smooth. Cool. In a bowl, with mixer, beat butter and sugar to blend. Add choc mixture; beat. Chill to spreadable consistency, 15 min. To assemble: Place 1 cake layer on serving dish. Spread evenly with 3/4 c. frosting. Top with remaining cake layer. Cover with remaining frosting. Top with chocolate curls, if desired.

[Note: I have not used the above frosting recipe; I much prefer a white fluffy frosting, such as 7-Minute frosting, or the Miracle Frosting (below), which I always use.

MIRACLE FROSTING:

1 c. sugar
1/4 t. cream of tartar
1 egg white
1/2 c. hot water-- or cold when using double boiler
1 t. vanilla

Cook in a double boiler, as with 7-Minute frosting.

The sugar and cream of tartar are mixed together first in the top of the double boiler. Then IF using boiling water, I beat the egg white into the sugar, then add the boiling water slowly while beating constantly. If using cold water, it can go right in before or with the egg white.

But, put a kitchen plate or foil over every uncovered or exposed burner. No matter what I'm beating on the stove, it seems to spatter onto anything nearby, including all the neighboring burners - and I don't want frosting on them. Also, before beginning to cook the frosting, I try to make sure a potholder is handy, as well as the vanilla. I no longer set a timer, estimating it will take maybe 15 - 20 minutes to do the whole thing. I rely on the consistency and appearance of the cooked frosting, as described in the next paragraph.

When the frosting is getting close to finished, it has 'thickened' or cooked to a consistency that is 'swirly' and will hold nice peaks. It has substance and is FLUFFY. It also has taken on a lovely glossy look. I sort of 'wiggle the beaters' across, and also from 'close-to-away' from me, so see what sort of 'wake' it leaves. The wake is very indicative of how it will behave on the cake. That is why I no longer set a timer, etc. Think of billowing clouds. If I want a touch of vanilla, it goes in after the frosting is off the heat. I used some Trader Joe Tahitian vanilla today, and just a bit really flavored up that frosting!!

Well, this is a bit long, but I decided 'over-kill directions' are a better thing than not enough info. And on the positive side of that, when I was a newbie in this group, no less than David Lee assured me that he, too, preferred to over-do with the how-to and why!

After spreading over the cake, shave chocolate over the surface, or sprinkle with chopped nuts. Or carefully coat swirls with warmed orange marmalade. Or sprinkle with coconut. Or...

If a 9x13 cake pan is used, I immediately cover with the pan cover or foil. To store a round cake, a covered dutch oven has worked well for me; however, I put a long double-folded sheet of foil or towel under the cake to raise and lower it into the pot (leaving the ends hanging out). I also have a very high (and heavy) glass dome that will fit over some plates, and onto others. Covering for storage both keeps cake moist and also keeps the frosting in optimum condition.

***Cake may be left unfrosted to serve with a dollop of whipped cream or, for totally non-dairy and non-egg, a dairy-free whipped topping. If served in this manner, a few lovely raspberries on the plate add to the appeal.

[S_Wirth]

Banana Chiffon Cake

Submitted by: jej
Last Updated: 3/3/2007

• This recipe is from the Milwaukee J/S (2/25/07) in a "Great Hosts" column featuring Nina Jones. This lady entertains a lot, and this is one of her specialties. I cannot wait to try it.

Banana Chiffon Cake

• 2 1/4 c. cake flour
• 1 1/2 c. sugar
• 3 t. baking powder
• 1 t. salt
• 1/2 c. veggie oil
• 5 egg yolks
• 1/3 c. cold water
• 1 t. vanilla extract
• 1 c. ripe bananas, well mashed
• 1 c. egg whites (7 to 8 whites)
• 1/2 t. cream of tartar

• 1 c. whipped cream flavored with 1/4 c. granulated sugar and 1 t. vanilla extract.

• 1. Preheat oven to 325 F., and set out ungreased 10-inch tube pan with a removable bottom.

• 2. In large bowl, whisk flour, sugar, baking powder and salt. Make a well in dry ingredients and add oil, egg yolks, water, vanilla and bananas. Using electric mixer, blend until smooth.

• 3. In separate bowl, beat egg whites and cream of tartar until very stiff peaks form.

• 4. Pour banana mixture in a very thin stream over egg whites, gently cutting and folding until all is incorporated. Do not stir.

• 5. Pour batter into the tube pan. Bake in preheated oven 60-70 minutes or until cake tests done with a toopick and top is light golden brown.

• 6. Remove from oven and immediately invert pan on a wire rack. Let cool thoroughly.

• 7. Frost cake or top slices with flavored whipped cream.

[S_Wirth]

Autumn Festival (Apple) Cake

Submitted by: jej
Last Updated: 3/11/2005

This is such a good cake. It could be called an APPLE-WALNUT-RAISIN-SPICE CAKE.

Its consistency is somewhat reminiscent of a fruit cake. It has a "crisp topping (that) bakes with the cake." It is also a nice touch if the greased pan is dusted with sugar. **I will also suggest thaT, for me, the nutmeg and mace could be cut back somewhat, though they are part of the wonderful distinctiveness of this cake.

AUTUMN FESTIVAL CAKE

This cake works equally well in a 10-inch springform with center out.

1 c. butter or margarine (Fleischmann's Unsalted Marg. is pareve)
3/4 c. brown sugar (firmly packed)
3/4 c. white sugar
4 eggs
1 c. grated peeled apples
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
2 1/2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. nutmet
1/2 tsp. mace
1 c. walnuts, chopped
1 c. raisins
1 tbsp. flour
1/4 c. walnuts, chopped
2 tbsp. brown sugar

1. Cream butter/margarine and sugars together until light and fluffy. Beat in eggs, one at a time. Beat in apples and flavorings.

2. Sift together 2 1/2 c. flour, baking powder, salt, nutmeg and mace; gradually blend into apple mixture.

3. Combine 1 c. walnuts, raisins, and 1 tbsp. flour, and mix into batter.

4. Spoon into a well-greased 9-inch tube pan. Combine 1/4 c. walnuts and 2 tbsp. brown sugar; sprinkle over the batter. Bake in slow oven (325 degrees F) 1 hour and 30 minutes.

5. Remove from oven, set pan on rack and let cake cool 15 minutes. Remove cake from pan and set on rack to cool completely.

[S_Wirth]

CANDY CANE BROWNIES

Submitted by: jej
Last Updated: 12/18/2006

CANDY CANE BROWNIES . . . . . . . . . . . developed by J.M. Hirsch, AP Food Writer

J.M. Hirsch writes that “when I see something I really like, I try to make it myself.

“Last year it was peppermint bark… [and] this year? Peppermint again, but the object of my lust this time was the candy cane-studded brownies I’d seen in the Stonewall Kitchen catalog. What a brilliant – and decadent – idea.

“If I was to craft my own version, I might as well create my dream brownie, which then could be made with or without candy canes. That brownie would be rich and fudgy. So fudgy, in fact, as to be just one or two grains of flour away from being fudge.

“The result is a breathtakingly good brownie with just the right peppermint undercurrent. And an extra sprinkle of crushed candy canes over the top melts into a delicious crisp. You’ll need to loosen your belt for this one.”

Here is Hirsch’s brownie recipe:

CANDY CANE BROWNIES
(Start to finish: 2 hours, 15 active, 1 hour cooling)

1 1/2 c. sugar
1/4 t. salt
1 c. all-purpose flour
1 1/2 sticks (3/4 c.) unsalted butter
12 oz. chocolate chips, divided
2/3 c. unsweetened cocoa powder
3 large eggs, room temperature
1 t. vanilla
1/2 c. warm milk
10 candy canes, finely crushed

Preheat oven to 350F.

1. Coat an 8-inch square baking pan with cooking spray.

2. In a medium bowl, mix the sugar, salt and flour. Set aside.

3. In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.

4. In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.

5. Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. (DON’T bake until pick comes out clean.) The center of the brownies should be set.

6. Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 servings if cut twice each way.

My Notes:

A) I used a 9x9-inch square pan, and the brownies were plenty high.

B) Begin checking for the stage of doneness (before the toothpick comes out clean) BEFORE the timer rings. I might have taken them out a few moments earlier for optimum doneness.

C) I cut them in bite-size pieces, about 1-1/8-inch pieces. They are soooooooooo rich and decadent that the small size is plenty. People can take seconds if they wish.

D) The greatest drawback is getting them out of the pan. I believe it is the peppermint canes (candy) sticking to the pan, but that is just a guess. It just takes some effort. Once out of the pan and into your mouth, MMMmmmmmmmmmmmmmmm. They are so good.

[S_Wirth]

Greenwich Village Brownies

Submitted by: jej
Last Updated: 3/11/2005

This recipe comes from "Maida Heatter's Book of Great Cookies." She says, "These are a specialty of a New York City pastry shop. It is a recipe with a large yield (32 large brownies). The Brownies are moist, fudgy, and extra-chewy -- almost like chocolate caramels."

2 c. unsifted flour (she underlines 'un')
1/4 t. salt
6 oz (squares) unsweetened chocolate
1/2 lb. (2 sticks) butter
1 t. vanilla
2 c. granulated sugar
1 c. light brown sugar (firmly packed)
2/3 c. light corn syrup
6 eggs
10 oz (3 c.) pecan halves or large pieces

1. Adjust a rack one-third up from the bottom of the oven and preheat to 350ý. Grease a 15 1/2 by 10 1/2 by 1 inch jelly-roll pan. Line it with a large piece of wax paper, butter the paper, and dust it lightly all over with flour. Invert the pan to shake out excess flour.

2. Measure the flour before sifting, then sift it together with the salt and set aside. Melt the cholate in the top of a small double boiler over hot water on moderate heat. Stir until smooth, remove the top of the double boiler, and set aside.

3. In the large bowl of an electric mixer cream the butter. Add the vanilla and the granulated and brown sugars. Beat to mix well. Add the corn syrup and beat until smooth. Add the eggs one at a time, beating until smooth after each addition. Beat in the melted chocolate. On low speed, gradually add the flour, scraping the bowl as necessary with a rubber spatula and beating until smoothly mixed. Stir in 2 cups (reserve 1 cup) of the pecans.

4. Turn the mixture into the prepared pan and spread to make a smooth layer. (The pan will be filled to the top.) Sprinkle the reserved 1 cup pecans over the top.

5. Bake for 40 to 45 minutes until a toopick inserted at the center of the cake comes out clean but not dry.

6. Cool in the pan for 30 minutes Then cover with a large rack or cookie sheet and invert. Remove the pan and the wax paper. Cover with a large rack and invert again, leaving the cake right side up to cool completely.

7. The cake will be easier to cut if it is chilled first; place it in the freezer or refrigerator until it is quite firm. Or cover the cake wiht aluminum foil or plastic wrap and let it stand overnight at room temperature.

8. Slide the cake onto a cutting board. Use a long, thin, sharp knife or firmly serrated one to cut it into 32 bars. (See Note.)

9. Wrap the Brownies individually in clear cellophane or wax paper, or store them in an airtight freezer box.

NOTE: If there are any burnt edges on the cake they should be cut off. Cut the cake into quarters and place the quarters upside down on the board to trim the edges. Then turn the cake right side up again for cutting into bars.

[S_Wirth]

Milk Chocolate Frosting for Brownies

Submitted by: jej
Last Updated: 10/24/2008

Milk Chocolate Frosting for Brownies ... covers a 9x13-inch pan of brownies.

Plan on very few leftovers when using this recipe. This frosting is equally good on 'from scratch' or, if time is precious, 'box mix' brownies. Butter, stick or tub margarine all work well. Skim instead of whole milk will cut a few calories without compromising the quality of the product. If desired, carefully, but quickly, sprinkle nuts over all, or only at one end of the frosting, permitting those who must avoid nuts to still enjoy this treat. Brownies topped with this recipe are so fudgy-delicious that nuts may simply be omitted altogether, and not be missed.

1 stick of butter or margarine
1 1/2 sq. unsweetened baking chocolate (may use 4-1/2 T cocoa + 1-1/2 T margarine --see * below)
1/3 c. skim milk (whole or other, as desired)
1 lb. (box) powdered cane sugar, sifted (or unsifted)**
1 Tbls. vanilla extract
1/2 - 1 c. broken walnuts or pecans (opt.)***

1. Melting butter & chocolate over v. low heat in a heavy saucepan while brownies are baking. Stir occasionally to prevent burning. Set off heat IF brownies are not within 2-3 min. of done.

2. Add milk to melted butter & chocolate about 2-3 min. before brownies are done (or immed. after removing brownies from oven. Cover loosely with metal pan cover or foil). Stir well & bring to a rolling boil. Boil one full minute, stirring const.

3. Remove from heat. Stir in sifted (or unsifted) powdered sugar all at once (see ** below).

4. Beat with electric mixer until frosting is of spreading consistency (begins to hold its shape and begins to lose its shine). As frosting gets thicker, increase the mixer speed to avoid stress on motor. Add and beat in vanilla, continuing to check for spreading consistency, holding shape, and 'loss of shine.'

5. Spread quickly over hot brownies, making swirls on top. Quickly sprinkle nuts (if desired) over part or all of the top before frosting dries. Leave cake pan lid 'ajar' overnight (or for several hours) before cutting. Frosting will become fudge-like - but not dried out - when tightly covered.

6. When completely cold, cut 1-inch squares (these are very rich). Frosting is approximately as thick as most brownies. If making brownie a la mode, cut as desired. A 9x12" pan will cut into 12 large; 15-20 smaller.) Store in air-tight container to avoid drying out.

* If using cocoa, stir, slowly stir some melted margarine into cocoa 'til smooth. Add to pan.

** I almost never sift; but if the sugar is unusually full of hard lumps and needs it, sift before using. With today's packaging, sifting powdered sugar is often unnecessary. The 1# box is accurate, so in it goes. (Rarely do I find white 'sugar lumps' in the finished frosting when I haven't sifted. Of course, if it is for something really special, I'll sift. Also, CANE powdered SUGAR (C&H, Domino, etc.) is highly recommended. (If it doesn't say 'cane' -- it usually isn't. Some generic or 'lesser brands' have not produced the 'milk chocolate' flavor nor the same volume or fudgy consistency or texture for me. Disappointing!)

*** If desired, nuts may be added to the frosting, after it has begun to thicken. Adding the nuts to the
frosting usually causes it to set up a bit more quickly, so beating time may be lessened -- the 'shine'
turns dull even more rapidly. It also works well, if adding nuts, to add the vanilla at the same time. If
the brownies contain nuts, you may not want or need to add any more nuts at all. This frosting is rich!
I frequently omit the nuts called for in the original recipe, or may sprinkle a few carefully on the surface so they are visible -- some people need to avoid nuts.

****If the frosting sets up too quickly, and it has once or twice for me, you may add a few (2-3) more tablespoonsful of milk, reheat the mixture to soften, then beat again until ready to spread.

ENJOY YOUR BROWNIES!!!

[S_Wirth]

"APPLESAUCE FUDGIES"

Submitted by: jej
Last Updated: 12/22/2005

• This recipe comes from an old edition of Farm Journal's "Cooking for Company," from which I have found many, many wonderful recipes. It was published in 1968.

• These will be cake-like brownies. I have sometimes doubled the recipe very successfully and put half into each of two 9x9-in. pans. I would also double it for a 9x13 pan. With the nuts on top, I don't bother frosting these.

• When my oven was out, I was using a toaster oven. I discovered that 1 recipe of these little 'fudgies' divided nicely into 2 EZ-Foil bread pans, which then fit easily into the little toaster oven and baked up well in it.

• APPLESAUCE FUDGIES (BROWNIES)

• "Recipe contains applesauce--they'll stay moist longer than most brownies."

• 2 sq. (2 oz.) unsweetened chocolate
• 1/2 c. butter
• 1/2 c. sweetened applesauce (I've also used unsweetened)
• 2 eggs, beaten
• 1 c. brown sugar (I packed it pretty well, although it didn't say to)
• 1 t. vanilla
• 1 c. sifted flour (I stirred it, then weighed it)
• 1/2 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 1/2 c. chopped walnuts

• 1) Melt chocolate and butter together.

• 2) Mix applesauce, eggs, sugar, and vanilla.

• 3) Sift dry ingredients into applesauce mixture. Stir until blended.

• 4) Add chocolate and stir well.

• 5) Pour into greased 9x9x2" pan. Sprinkle with walnuts.

• 6) Bake in moderate oven (350 degrees) 30 minutes.

• 7) Cool. Cut into 16 squares

[S_Wirth]

Rolls - Refrigerator Rolls

Submitted by: jej
Last Updated: 8/27/2008

This recipe comes from my old 1953 BH&G cookbook. These pages are so worn they hardly stay in the book anymore, but the rolls from this recipe tastes just as fresh and new as the day I got the book! Enjoy. --jej

2 pkgs active dry or 2 cakes compressed yeast
1 c. water
1 t. sugar
2 c. milk, scalded
2/3 c. melted shortening
3/4 c. sugar
4 t. salt
2 beaten eggs
10-11 c. sifted enriched flour

Soften active dry yeast in warm water (110 F.) or compressed yeast in lukewarm water (85 F.); add 1 t. sugar to yeast mixture. Add milk, colled to lukewarm, shortening, 3/4 c. sugar, and salt.

Add egg.; beat well. Add flour to make soft dough; let stand 10 min.; knead on lightly floured surface till smooth and elastic. Place in greased bowl, turning once to grease surface; and cover; store in refrigerator.

Shape rolls about 2 hours before serving. Let rise till double in bulk. Bake in hot oven (425 F) 15 - 20 min.

Punch down unused dough and return to refrigerator.

Makes 4 - 5 dozen med. Rolls.

Variations:
I've used this recipe (even though it is a little sweet) for dinner rolls in the shape of clover leaves, little round buns, etc., also. The suggestions with the recipe are for Pineapple Buns and Cinnamon Circles, which I'll add later today.

Cinnamon Circles:

Divide Refrigerator Roll dough in 2 parts and roll 1/4 inch thick. Spread with jelly filling made by blending...

2/3 cup brown sugar
1 teaspoon cinnamon
6 tablespoons softened butter or margarine
1/3 cup currant jelly.

Roll as for jelly roll; cut 1-inch slices and place, cut side down, in greased shallow pan. Cover and let rise till double, about 2 hours. Bake in moderate oven (375 F.) 15-20 minutes. Serve warm. Thirty rolls.

Pineapple Buns:

Pineapple Filling: Mix the following ...

1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt.

Add (1) 9-ounce can crushed pineapple.
Cook until thick, stirring constantly.

Roll 1/2 recipe Refrigerator Roll dough 1/4 inch thick. Cut with 2-1/2-inch cutter. Place half the rounds on the greased cooky sheet. Cut holes in remaining rounds with 1-1/2-inch cutter. Place rings on rounds; fill centers with Pineapple filling. Let rise till double. Bake in moderate oven (375 F.) 15 minutes.